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Korean Barbecue Stir Fry with Barley

Yesterday was officially the first day of winter but winter is an elusive thing here in Morocco. There are so many things I forgot about that I had a little bit of “winter shock” when we were in Germany last weekend. In Marrakech we’re blessed to still have long days in winter. The sun doesn’t set until close to 6pm and rises around 7:15am. A far cry from the 9am sun rise and 3:30pm sunset in Berlin! The skies are usually clear and we have a variety of food in the markets, because it can grow year round. But, the nights, oh the nights. As soon as the sunsets the temperature plummets. It’s like clockwork. It may be a sunny 68 during the day but can drop to the low 50’s or 40’s in a matter of fifteen to thirty minutes! Layers are a must.

During the day I prefer to eat light things, and I’ve been moving away from meat more and more. MarocBaba and I were recently talking about this when he said, “did you become a vegetarian??” No, no I don’t think I’ll ever give up meat I just find it less and less appealing. I try to listen to my body and tend to feel when I need to eat some chicken or red meat. But, it’s during the night that I feel comfort food is a must. We don’t eat dinner until late here, often it’s close to 9pm or even later. Long after the sun has set and the cold has set in too. I need something warm, easy, and comforting so I can get it made, get out of the kitchen and crawl back under my blankets.

When I made this stirfry I opted for barley, one of my favorite grains. It makes me think of an oatmeal/rice hybrid. I love the texture and nuttiness and eat it hot or cold tossed into salads. It soaks up the Saffron Road simmer sauce in this recipe really well.

Korean BBQ Stirfry with Barley

Korean Barbecue Stir Fry with Barley


  • 2 cups cooked barley
  • 2 chicken breasts
  • 2 Tbsp vegetable oil
  • 4-5 frozen artichoke hearts
  • 3 carrots
  • 1/2 cup frozen peas
  • + any other vegetables you like
  • 1 package Saffron Road Korean Barbecue Stir Fry Simmer Sauce


  • Clean and slice chicken breasts as thin as possible.
  • Clean carrots and cut into slices or cubes
  • Heat vegetable oil in a skillet and add chicken as soon as it is hot.
  • Cook for 3-4 minutes until chicken is browned.
  • Add all of the vegetables and let cook for 5 more minutes.
  • Add simmer sauce, coat vegetables and chicken.
  • Simmer for a few minutes until sauce reduces.
  • Serve on top of cooked barley.

Korean Stir Fry and Barley Chicken


Korean BBQ Stirfry with Saffron Road Simmer Sauce - perfect for cold winter nights!

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Afghani Chicken Pulao

Earlier this week I made an Afghani inspired chicken pulao dish that was a delicious hit.  Truth be told, before we moved to Washington DC in 2007, I had never eaten Afghani food. I had never met a person from Afghanistan. Like many people our only connection to the country was the on-going war. I have a brother in law who was stationed there several times and friends of course but that was as close as it got. My first brush with Islam, was through the sordid tales emerging from Taliban Afghanistan (not a pretty picture). Then in Washington DC we found there was a halal kebab shop around the corner from our apartment. Naturally we checked it out and were surprised to find out the owners were from Afghanistan. I can remember meeting the wife of the owner and having this realization that all I knew was so wrong.

We ate at the restaurant regularly. I feel in love with the soft tandoori breads, spicy chickpeas, and savory meat buried in flavorful rice. We drank pots full of tea and enjoyed Indian films dubbed in Pashto or Farsi. When we left DC we sought out Afghani food wherever we traveled – yes we loved it that much! I began cooking things at home and we’d always find our memory wandering back to that tiny kebab shop in Alexandria. My kids have grown up eating food from around the world, somehow the troubles of war and the world haven’t reached deep into our little cocoon yet. They know their uncle went to war in Afghanistan, they also know the kind men and women who fed us and became our friends. I like to think, actually I pray that my children will know a person is a person no matter where in the world they are. That bad things happen not because of a dot on a map, or a religion – but simply because bad things happen because of people who have bad ideas.

I’ve always believed once you eat a meal with someone, you’ve shared a part of life that will always be remembered. Food is what brings us all together – it makes us human!

This is my favorite Afghani meal, chicken pulao. I always imagine eating it on a colorful Tajik carpet surrounded by chattering women and steaming cups of chai, and of course a few handfuls of tandoori bread.

Afghani Style Chicken Pulao


2 lbs chicken breast
1 cup chicken broth
2 small potatoes
2 tomatoes
2 cups long grain rice
2 large onions
½ tsp cinnamon
½ tsp cardamom
½ tsp salt and pepper
1 tsp ginger
1 tsp cumin
1 Tbsp crushed garlic
Pinch of saffron
2 large carrots
½ cup yellow raisins
1 cup green peas
4 Tbsp butter
2 Tbsp vegetable oil
Pistachios and/or almonds (optional)


Wash chicken and trim excess fat.
Cut into bite size pieces and place in a large bowl.
Toss with the following spices; salt and pepper, ginger, garlic, cumin, cinnamon, and cardamom. Crush saffron between your fingers and add to the chicken.
Mix together to coat all of the chicken.
Wash and peel potatoes and cut into bite-size cubes.
Cut tomatoes in half and grate to remove pulp.
In a large pot (or pressure cooker), add 1 Tbsp butter and 1 Tbsp vegetable oil and turn heat to medium.
Add chicken and brown.
When chicken has been browned, add tomato pulp, potatoes and 1 cup of chicken broth, as well as 2 cups of water.
Cover the pot and cook for about 45 minutes until potatoes are soft and chicken is tender.

Rinse rice very well until water runs clear.
Use your favorite cooking technique (stovetop or rice cooker) to prepare. If you’re unsure, add rice to a pot, and add 3 cups of water. Cook on low until the water is almost gone.
Turn off the heat and place a towel between the pot and the lid. Leave the pot alone to steam.

Remove the outer skin and cut onions in half. Cut as thin as possible.
In a frying pan add 2 Tbsp butter and 1 tsp vegetable oil.
Cook the onions on low heat until they are caramelized.
Vegetables: While the onions are cooking you can prepare the vegetable topping.
Peel the carrots and use your vegetable peeler to create strips of carrots. Set aside.
Shell peas and set aside.
Once the onions are cooked, remove them from the pan with a fork or slotted spoon, leaving any liquid in the pan there.
Add 1 Tbsp butter to the pan as well as the carrots, peas, and raisins.
Cook on low heat until tender (8-10 minutes). If dry, add 1-2 spoons of the liquid from the chicken.

Assembling the Dish
Spread rice out on a large plate and top with chicken and potatoes as well as ½ of the liquid remaining.
Next add the cooked vegetables and raisins, and finally the caramelized onions.
Drizzle with the remaining liquid.
Sprinkle nuts on top if desired.

Some tips to lighten it up the dish – opt for a brown rice or quinoa instead of white rice. But whatever you do, don’t omit the butter. This recipe will easily serve at least 6 people and is mostly good for you. You could swap white potatoes for sweet potatoes or leave them off. Any combination of vegetables work so use what you have on hand!


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#WeekdaySupper Chicken Tajine with Tomato and Onion Jam

It’s been a long time since I’ve blogged a tajine recipe. You see it’s not intentional but you may be surprised to know I don’t do a lot of our main meal cooking – especially when it comes to Moroccan food. My sister-in-law who happens to be an amazing cook handles the lunch time meal. So unless we want something that’s not Moroccan, I let her take care of things. But, you see, we had a little “issue” a few weeks ago. Most of my days I spend working. But, I work from home so it’s not always apparent that I’m “working” – because I’m always here and I might do other things when I take breaks. So, the other day my mother in law commented on my not cooking (not in a bad way). Truth be told I feel like my tajines don’t hold a candle to theirs. I know that I can hold my own but it’s just a personal flaw of mine.

With #WeekdaySupper this month the theme is red, and this is a tajine I’ve been wanting to try for  a long time. I do get tired of the same things over and over again, and while Moroccan food is amazing – eating mostly the same things day in and day out gets tiring. So it was time to give this recipe a shot. Now, the ultimate test for me is will my mother in law eat it. I’ve had a few fails already. I chock them up to different cultural values about what tastes good and what doesn’t. For me a goeey brownie is going to be amazing while a sheep brain, not so much. In the reverse she thinks a gooey brownie isn’t cooked and sheep brains are amazing – you can see where the issues come in right? After I made this one afternoon and tried it I knew I was onto something. Even though MarocBaba was stuffed from lunch he tried it too and thought it was great. We were going out for dinner that evening so I left the tajine for the family to have at dinner. When I came back well…

They’d eaten the whole thing and my mother in law?

She gave it 2 thumbs up.

Chicken Tajine with Tomato Jam

#WeekdaySupper Chicken Tajine with Tomato and Onion Jam


  • 1 pound of chicken skin on
  • 1 Tbsp olive oil
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 1 Tbsp crushed garlic
  • pinch crushed saffron
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 large onion
  • 1 Tbsp butter
  • 1 Tbsp oil (vegetable, sunflower etc)
  • 1 pound of tomatoes
  • 1 heaping teaspoon honey
  • sesame seeds (optional)


  • This is best prepared in a tajine but if you don't have one, a heavy bottomed pot will work too.
  • In a bowl combine olive oil, cumin, cinnamon, ginger, crushed garlic, saffron, salt, and pepper.
  • Wash chicken well and remove any excess fat - but leave skin on.
  • Coat chicken in marinade and refrigerate while preparing the rest of the meal.
  • Slice one onion in half, remove skin and slice into pieces as thin as possible.
  • In the bottom of a tajine or pan add 1 Tbsp butter and 1 Tbsp of oil.
  • Turn heat on to low, and add onions. Saute until onions become soft and start to brown.
  • Prepare tomatoes by either grating the insides into a bowl, or blanch in boiling water, and remove skins. Chop into small pieces and add to the onions.
  • Make space in the tomatoes to add the chicken pieces, skin side down. The chicken should be nestled into the tomatoes.
  • Add the cover to the tajine or pot and allow to cook for 45 minutes - 1 hour until the chicken is cooked through and falling apart and liquid has reduced in the pot.
  • Mix in a teaspoon of honey at the very end and allow for a few more minutes of cooking. You can also top with sesame seeds right before serving.
  • Eat hot with crusty Moroccan bread.
  • **To make cooking even faster, marinade the chicken the night before, slice onions and place in a container, and grate/blanch tomatoes and add to a container. When it's time to cook just pull everything out and follow the cooking steps.

Come and see what else my fellow bloggers are making for #WeekdaySupper;
Sunday Supper Movement
Monday – A Kitchen Hoor’s Adventures – Roasted Red Pepper and Quinoa Enchiladas

Tuesday – Hip Foodie Mom – Four Cheese Leek and Mushroom Pizza

Wednesday – MarocMama – Chicken Tajine with Tomato Jam

Thursday – Basic N Delicious – Tomato and Peppers Frittata

Friday – Meal Planning Magic - Turkey, Vegetable and Barley Soup


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#WeekdaySupper Coke Chicken and Twice Baked Potatoes #FamilyDinnerTable

Not only did I get to participate in a very cheesy #SundaySupper yesterday, but I’m also joining #WeekdaySupper this week! The theme we’re tackling this week is SUPER quick meals.  When we lived in the US I was the queen of quick lunches and dinners, but here in Morocco it takes a little more time and planning to make a meal. There aren’t the numbers of canned or boxed convenience items (let alone full meals) to shortcut steps.  I’ve managed to “speed prep” by doing a few things.  I like to cut and chop my produce as much as possible ahead of time. This saves a lot of time. Also when recipes call for baking, I convert them to the stove-top. Part of this is out of necessity as our oven isn’t really made for baking things a real long time. The third tip, is to use a slow cooker.  That’s what I did with this recipe.

Coke Chicken Prep

This recipe was submitted to American Family’s e-cookbook compilation and as someone whose sole vice in life is Diet Coke, this had to be the one I made.  Not to mention, any corner of the world you’re in (and I mean any – we once found Coca-Cola at a Bedouin camp on the Algerian/Moroccan border in the middle of the Sahara Desert) you have access to this convenience item.  The original recipe called for making the chicken and then baking it – which you could do but if you’re in a hurry that’s not going to work. The ingredients are simple; a can of regular Coke, a 1/2 bottle of BBQ Sauce, and Chicken.  The potatoes are baked, the flesh scooped out and mixed with cheese, butter, some cream, and bacon bits then the potato shells filled and popped into an oven until the cheese has been melted. But, I made it even easier for those crazy weeknights when all you have is 15 minutes to get dinner on the table.

15 Minute Coke Chicken

Here’s your play-by-play to get this meal from the stove to your table in under 15 minutes.

Prepare the meat

This can be done the morning of, night before, or much further ahead of time and frozen.  Whichever you choose, slice chicken breast into small, thin pieces and add to a Ziploc bag, along with 1 can of Coca Cola (you could use cherry Coke or lime Coke for a different flavor) and 10-12oz of a tangy BBQ sauce.  Seal and place in the refrigerator until you’re ready to cook.


Did you know you can bake potatoes in your slow cooker? Just wash and wrap them up in aluminum foil and pack into your slow cooker set to low.  Then let them be for 8-10 hours and they will steam to baked perfection.

Assembling Dinner

You’re home and the 15 minute countdown has started. Begin by adding the chicken and all of the liquid in the bag to a large skillet and turn to medium high heat. Flip your oven to broil.  While this heats up, remove the potatoes. Split them in half, scoop out the flesh into a big bowl and mix in butter (about 1-2 Tbsp per potato), shredded cheese, salt and pepper to flavor, and 1 Tbsp 2% milk or heavy cream per potato.   Mix together, eat a spoonful to check for taste, adjust salt and pepper if needed, and then distribute the potato mixture among the shells.  Place on an oven safe pan and sprinkle cheese and bacon bits on top for good measure. Place under the broiler.  Check on the chicken, stirring as needed and lowering heat if the liquid is reducing before the meat is cooked through.

Keep an eye on the broiler! Once the cheese is melted remove immediately!

Then it’s onto the side dish.  Any green vegetable works – I opted for steamed broccoli. Steam as normal, toss with some butter and lemon juice.  I also mixed in some nuts for a little added texture.

Finish up the chicken.  At this point you should be 12-13 minutes in and the meat cooked through, liquid reduced to a sauce. Dish up those plates as the last few seconds tick away!

That wasn’t bad was it?!  The best news – my family LOVED this! I think yours will too.

Want to find some other great dinner ideas? Follow AmFam’s Back To the Family Dinner Table Pinterest board. Also be sure to follow their Twitter, Facebook, and YouTube accounts for more great ways to get your family back to the table.

Know where else you’ll find great recipes?  By visiting the other #WeekdaySupper contributors this week!  Let’s face it, we can all use tips for 15 minute meals!

AmFam Back To The Family Dinnertable Logo   Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.

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Sweet Chicken Tajine from Curious Cuisiniere

Today I’m welcoming guest blogger, and fellow Wisconsinite Sarah of Curious Cuisiniere, who cooks, photographs, and writes the recipes that appear on her blog, while her husband (like mine!) gets to weigh in on taste.  This was their first time trying Moroccan food and I’m so happy to find out they loved it! Truly, one of the greatest joys that has come from blogging is introducing the food I love to new people. I hope you enjoy their experience and recipe! 

Sweet Chicken Tajine from Curious Cuisiniere

I’m so excited to be here guest posting for Amanda today!

Now, I have to be honest here, Moroccan food isn’t a realm we’ve ventured into before. I owe a lot of thanks to Amanda for giving us this opportunity to try something very new and for her support as we were putting together the recipe for today. We really enjoyed leaning about Moroccan food in the process. And, now that we have had a taste, we will definitely be trying more Moroccan dishes in the future!

I will admit that I was a bit intrigued by the prospect of combining the acidity of tomatoes with the sweetness of honey and raisins, but the tomatoes mellowed out beautifully and their sweetness really came through.

Just to round things out, we made some of Amanda’s Khobz to eat with the meal. The chewy flatbread and the deeply spiced flavors of the tajine really made us wonder why we hadn’t discovered Moroccan food sooner!

Sweet Chicken Tajine from Curious Cuisiniere



  • 1 tsp oil
  • 1 onion, sliced
  • 1 lb chicken thighs, bone in, with skin removed
  • 1 Tbsp parsley
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1 tsp ginger
  • ½ tsp cumin
  • ¼ tsp black pepper
  • 1 (14 oz) can diced tomatoes, undrained
  • 2 Tbsp honey
  • 1/3 c raisins
  • 2 c cooked chickpeas


  • Heat oil in a Dutch oven, over medium heat. Add onions and sauté until soft.
  • Push onions to the side and add meat, searing on all sides.
  • Add spices and remaining ingredients in the order listed.
  • Cover and cook over low heat for 40 min.
  • Remove lid and check to be sure there is enough, but not too much liquid. There should be just enough liquid to keep the ingredients moist, but not so much that you find yourself with a soup.
  • For too much liquid, simmer 10-20 min uncovered.
  • For not enough liquid, add water ¼ c at a time and simmer, covered, for an additional 10-20 min.
  • Remove from heat and serve hot.

You can follow Curious Cuisiniere on her website, Facebook, Pinterest and on Twitter too. Keep watching as I share more great guest posts.  Today we’re likely to be settling into our new home in Morocco and if we don’t have an internet connection yet, you can rest assured I’m running around Marrakech trying to get things hooked up!

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Easy Chicken and Dumplings

Soup is a hard sell in our house. But thick, creamy stews, well they get eaten up right away.  Chicken and dumplings is not a meal I grew up with but my sister first made for us about a year ago.  I love it, my kids love it, even MarocBaba loves it.

Easy Chicken and Dumplings

Summer in the Midwest is humid and oppressive at times.  We wait months and months (sometimes 8 or more!) for the sun to finally break through and warm things up. Some nights the humidity lingers making your clothes stick to your back and your tongue thick in your mouth.  Then there are the nights when the cool air begins to blow, whispering a reminder that this time is short lived – soon winter will be back.  I love the cool nights, when a light sweater is in order and it’s enjoyable to take a walk around the neighborhood.  It’s those nights that I don’t mind starting the stove, knowing full well it will add heat to the house.

Chicken and Dumplings Ingredients

Summer brings those of us in the Midwest, fresh, delicious produce; most of it grown locally on family farms.  These few short months I try to eat as many fruits and vegetables as I can because I know by September it will all be gone. That’s what I use in all of my recipes and it makes everything taste just that much better.

Chicken and Dumplings is one of those cool summer night dishes. Warm enough to take off the chill but loaded with fresh produce.  Don’t be fooled into thinking this is a meal that requires a long cooking time or a ton of kitchen skills.  It’s soooo easy! I’ve changed the recipe some so that this can be made in about 30 minutes. You can use leftovers that you have on hand.  I’ve made this recipe gluten- free, but you don’t have to.

Chicken and Dumplings-

Easy Chicken and Dumplings


    For the Stew
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 carton Saffron Road Chicken Broth
  • 2 cups of diced, cooked chicken
  • 3-4 carrots diced
  • 1 medium onion diced
  • 1/2 cup peas
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3-4 springs of thyme, leaves removed from stalk
  • For the Dumplings
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup gluten-free all-purpose flour
  • 1/2 cup milk
  • 2 tbsp butter


  • In a large pan, add the olive oil and butter and turn heat to medium high.
  • Once the butter has melted, stir in the diced onion and diced carrot. Cook 5-8 minutes, continuing to stir, until the onion is translucent.
  • Pour in all of the chicken broth, as well as the salt, pepper, thyme leaves, and chopped chicken.(Chicken could be leftover from a roast/rotisserie chicken, or boiled ahead of time - you can use raw chicken it will just take longer to cook.)
  • Cook for 15 minutes on low heat for flavors to combine.
  • Making the Dumplings
  • Stir together baking powder, salt, and flour.
  • Cut the butter into the flour, either using a food processor, pastry cutter, or your hands.
  • Slowly add the milk until a dough has been formed.
  • Finishing the Meal
  • You can either roll out the dough and cut into flat noodle shapes, or drop into the pan like a drop dumpling. Adjust the milk according to your preference. Drop dumplings will have a more liquidy batter, whereas rolled dumplings should be more firm.
  • Once added to the liquid, cover and cook on low for 10-12 minutes until dumplings are cooked through. The flour from the dumplings will help thicken the soup.
  • Serve hot.
Disclaimer: I am a paid brand ambassador for Saffron Road Foods.  All recipes and opinions created with Saffron Road are my own. 
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MarocBaba LOVES chicken wings. Whenever we go out somewhere, he often orders them and I cringe at the price. In most places, the price breaks down to about $1 a piece. Chicken wings are some of the cheapest cuts of meat out there! So, instead of paying through the nose, I decided to make them at home.

Korean Stirfry Chicken Wings

It’s completely possible find organic chicken wings for around $3 a pound (about 8 wings).  It’s intimidating for a lot of people to think about making chicken wings, how do you do it anyway?  Guess what, it’s so easy! Some people prefer to bake their chicken wings which is totally fine and it’s healthier, but let’s face it, the best part of chicken wings is the crunchy skin and really, there’s no way to “healthi-fy” that! So why not just embrace chicken wings for what they are, an ocassional indulgence.

I made my chicken wings even easier to make.  Everyone has a favorite hot sauce, and traditionally that’s what’s put on chicken wings.  But, I’m envisioning making these during Ramadan when I’m busy, it’s hot, and I don’t want to hassle with making the marinade.  Problem solved.  Saffron Road’s new Korean Stirfry Simmer Sauce really made a delicious wing sauce! It’s a different flavor, with a bit of sweet.  If you want something with more heat, squeeze in some siracha or cayenne pepper flakes.

Korean Stirfry Wings

I really think once you see how easy it is to make these, you will re-think chicken wings at a restaurant.

Korean Stir-fry Chicken Wings


  • 1 pounds (8-10) chicken wings
  • 1 package Saffron Road Korean Stir Fry Simmer Sauce
  • salt and pepper
  • vegetable oil (for frying)
  • Siracha or hot sauce (optional)


  • Preheat your oven to 450F.
  • Wash and clean chicken wings, removing the wing tips and any impurities. Once washed place on a paper towel or drying rack. The chicken must be completely dry before frying.
  • Fill a pot with enough oil to cover the chicken wings and turn to medium high heat.
  • Season the chicken wings with salt and pepper.
  • Once the oil is hot enough to fry - this can be found easily by placing the handle of a wooden spoon into the pot. If the oil bubbles around the handle it's ready. - add the chicken wings, taking care not to crowd the pan.
  • Cook the wings for 5-8 minutes until the skin is a light brown, and crispy.
  • Remove from the oil with a slotted metal spoon and place on paper towel or in a strainer to drain the excess oil.
  • In a bowl, add 3/4 of the Korean Stir Fry simmer sauce (reserve the other 1/4 for later). Add any hot sauce you might like at this time.
  • Mix the cooked chicken wings in the simmer sauce to coat completely, then transfer to an oven proof baking dish.
  • Cook the chicken for 15-20 minutes until the sauce is sticky and chicken completely cooked through.
  • Serve with reserved simmer sauce on the side for those who want to add some extra saucyness!

Korean Chicken Wings

I know that these chicken wings are going to make my Ramadan iftar table and I hope they might make their way to yours too!

Don’t forget to join me tonight on my Ramadan Revealed Webinar, as I chat with Yvonne of My Halal Kitchen – AND we’re giving away some chickpeas from Saffron Road! Sign up to get all the information.

If you’re looking for even more Ramadan meal planning resources, be sure to check back here often but also pick up my meal plan and Ramadan cookbook.  

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Red, White, and Blue Chicken Salad for #SundaySupper

Chicken salad is one of my favorite sandwich fillings. But, the only time I make it is when I have leftover chicken! So early last week, when believe it or not, I had some Moroccan fried chicken in the leftover rotation, I jumped at the chance to make chicken salad. But not just any chicken salad. Red, white, and blue chicken salad.  Call me patriotic.

Red White and Blue Chicken Salad Sandwiches

The sun is finally shining consistently and slowly seasonal produce like cherries, blueberries, and strawberries are making their delicious way to the market, and my belly.  I happened to have a few left in my fridge and decided they would make the perfect pair to my chicken. This is an easy recipe you can toss together with any fruit you have on hand.  I’m sure you’ve seen chicken salad with grapes and pecans, well if you like that, you’ll love this!  Trust me.

Red, White, and Blue Chicken Salad for #SundaySupper

10 minutes

10 minutes

Mix seasonal fruit into your next chicken salad for a unique and patriotic twist on this classic sandwich.


  • 1-2 cups shredded cooked chicken
  • 1 handful of blueberries
  • 1 handful of cherries, pitted and halved
  • crumbled queso fresco, or feta cheese
  • 1/4 cup slivered almonds
  • 1/8 cup mayonnaise
  • 1/8 cup Greek yogurt
  • salt and pepper to taste
  • Bread or Buns to serve with chicken salad


  • Wash and dry blueberries; wash, pit, and halve cherries.
  • In a large bowl, toss together almonds, blueberries, cherries, cheese and shredded chicken. Adjust quantities of each for your tastes.
  • In a separate bowl mix together mayonnaise, yogurt, salt and pepper. You could also add other seasonings such as cayenne pepper for a little extra heat, but season lightly so as not to overpower the fruit.
  • Slowly add the mayonnaise mixture to the chicken mixture. You will want to coat everything but not to leave it swimming in liquid. Continue adding until the chicken and fruit mixture is moist.
  • Place a dallop of chicken salad onto bread or buns (make it even better by toasting them!)

Red, White, and Blue Chicken Salad

This week’s #SundaySupper theme is berries (if you didn’t guess!) Wait until you see what the other members of the team have created!

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More


Cocktails, Drinks & Smoothies

Party Planning

You can also join our #SundaySupper chat on   Twitter too: we’ll tweet throughout the day and share all of our recipes. At 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us!  Just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

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  • 67
    I wrote out the entire ingredient list and proportions for this recipe and just deleted it (on accident of course).  I'm not sure if I want to cry or rip my hair out!!  But fear not I have fixed it and it's worth it I promise!!!  This is a variation on a traditional djej m'hammer…
    Tags: chicken, dish, main
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