Recipes 0 comments on One-Pot Dinners: Chicken and Rice

One-Pot Dinners: Chicken and Rice

Yesterday marked the first day of fall. Although the heat is still on and humidity is more stable than ever, this date instantly makes me think about cooler temperatures, fresh air and a light cardigan.

I’ve been looking at recipes lately and I find myself drawn to soups and comfort food. This year, I have come to the decision of making more and more one-pot dinners. I collaborated with Bibayti to create recipes for Happy – the supermarket chain. Here’s a simple and inexpensive chicken and rice (in one pot the whole time, I promise!). Stay tuned for warm food and new recipes throughout the new season! Continue Reading “One-Pot Dinners: Chicken and Rice”

Recipes 1 comment on One Last Stew For Winter: A Simple And Tasty Coq Au Vin

One Last Stew For Winter: A Simple And Tasty Coq Au Vin

In reference to Breadonbutter’s April Bucket list, I cooked one last stew for the season (if it ever stops raining). When I was younger, I used to watch my mom make this delicious dish that quickly became one of my favorites. I’ve always wanted to try it on my own so I decided to make it last Sunday for Easter lunch. The key to a good Coq au Vin is actually in the seasoning. Your choice of herbs is of great importance. As for the wine, the typical Coq au Vin is made with red wine and with a Coq (rooster). But of course, most of the time, people substitute the coq for normal chicken and at home, we cook it with white instead of red wine. Without further ado, here’s the recipe.

Breadonbutter’s Coq Au Vin Stew Recipe

stew | breadonbutter

What you’ll need (for 4 persons):

  • 800 g of chicken (any part of it – we used 12 drumsticks, but you can also use a whole chicken)
  • 4 large carrots, sliced
  • 10 small onions, peeled
  • 2 garlic cloves, chopped
  • 10 fresh mushrooms, sliced
  • 1 big bottle of White wine
  • 8 black pepper grains
  • Salt, to taste
  • 2 bay leaves
  • Dried thyme, to taste
  • Dried rosemary leaves, to taste
  • Herbs de provence, to taste
  • 2 Tbsp vegetable oil
  • 2 tsp corn flour
  • 2 cups of water

How to make it:

  1. In a large pot, heat the vegetable oil and cook the onion and garlic until slightly colored. Remove from pot and set aside
  2. In the same pot, cook the chicken from all sides until slightly golden
  3. Add the cooked onions and garlic, pepper, salt, mushrooms and carrots, then sauté for 1 minute
  4. Add the bay leaves, thyme, rosemary, and herbs de provence. Mix until combined
  5. Add the white wine until the ingredients are barely covered and add the water
  6. Cover the pot and let simmer on very low heat until the chicken is cooked and the carrots are tender
  7. Towards the end of the cooking, remove 2 Tbsp of sauce from the pot and mix it in a small bowl with the corn flour. Add it to the casserole and stir
  8. Cover the pot again and continue simmering until the stew thickens, the chicken is completely cooked and the carrots are tender

TIP: If the chicken and carrots are cooked but the stew has not thickened, uncover the pot and let it bowl on high heat for 5 minutes

You’re ready to serve your Coq au Vin to your guests. You can present the dish with a side of pureed potatoes, your choice of rice or baked potatoes.

stew | breadonbutter stew | breadonbutter

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Home & Kitchen, Product of the Week, Recipes 0 comments on Product of The Week (With Recipe!): Chipotle Peppers

Product of The Week (With Recipe!): Chipotle Peppers

Chipotle peppers are smoke-dried jalapeño. They are made primarily in Chihuahua, Mexico but are also produced in much of Mexico and increasingly in the US.

For Chipotle, the peppers are kept on the plant until they turn deep red and begin to dry out. They are then smoked for days in a sealed smokehouse until completely dry. Some commercial producers use an alternative to smokehouses which consists of gas driers and artificial smoke flavoring. This alternative technique, however, produces a less flavorful chipotle.
In the supermarket, you can find those delicious Chipotle peppers in Abodo sauce and use them for your marinades. Last Saturday, we used them to marinate the chicken for our BBQ. Scroll for the recipe! 🙂
chipotle peppers | breadonbutter
Found at Spinneys Ashrafieh  –  Photo from

Chipotle Peppers Chicken Recipe

Ingredients (for 8 persons):

  • 1.2 kg chicken (can be wings, drumsticks or breasts)
  • 3 cloves of garlic, roughly minced
  • 1 can of chipotle peppers in abodo sauce
  • 1/4 cup cider vinegar
  • The juice of half a lime
  • A pinch of salt
  • 1/4 cup of honey

How to make it:

  1. Crush the garlic in a small blender.
  2. Add the chipotle peppers, apple cider vinegar, lime juice, salt and honey. Mix to combine
  3. Pour the mixture over the chicken and let it marinate (preferably overnight)
  4. When it’s time for grilling, cut the chicken in some places with a knife so that it gets grilled faster and gets marinated from the inside as well

And enjoy!

BBQ | Breadonbutter

Do you use chipotle peppers when you cook?

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Breadonbutter Guests, Guest Chefs, Guest Writers and Interviews, Recipes 1 comment on A Designer’s Mango Chicken

A Designer’s Mango Chicken

As a cook, sharing cooking tips and ideas are on the top of my favorite conversations list. It’s just so much fun to discover someone else’s love for food and learn new things from them that you hadn’t even thought about before. This is why Breadonbutter constantly has guests. It’s simple, one perspective in life is not enough, and the same goes for food and cooking. Today, discover an amateur’s cook recipe. Maria Matloub is a designer. You can check her cool work here: I loved the most about her description of the recipe she presents today is that she talks about how she adapts her design perception and mindset to her cooking. Take a look and let us know what you think! I now leave the floor to Maria.

Before writing this post I have to mention that I started cooking when I was living in Italy, as I had to survive and preserve my weight with the amazing pizza and pasta that surrounded me.
I had zero cooking knowledge but have always liked to try out new things, mix up ingredients, smells, textures and colors in order to create a nice plate that was visually appealing.
My background in design helped me throughout my explorations and I think I still have a long way to go as my entire life won’t be enough if I don’t cook everyday!
I’ve been wanting to try out mango chicken for a while. After researching and imagining flavors together I tweeked some original recipes and came up with my own, that I baptized ‘Caren Chicken’ that I dedicate to my friend Caren who recently moved to Canada and always wanted to organize Skype cooking sessions! She was my main motivation to revive this passion I have as I haven’t peeled an apple since February!
Last but not least, Breadonbutter was for me the right place to share this moment as Lynn once asked me if I would be interested to write a blogpost. I am doing it with love and I am thankful for this nice opportunity that encouraged me to cook not only for friends but for people I don’t know but who share the same passion. I hope you will like it and try it!
(I just have to mention that I don’t eat onions nor tomatoes. Therefore, you will find none of these ingredients, except maybe for decoration.)
Ingredients: (4 servings)
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breasts
  • a pinch of ground thyme
  • salt
  • white pepper
  • 1/2 lemon, juiced
  • 1/2 cup of freshly squeezed orange juice
  • 1 mango
  • 1/4 tablespoon ground ginger
  • 1/8 tablespoon ground cinnamon
  • 1 tablespoon curry powder
  • garlic
  • 2 potatoes
  • 1 coconut milk can
  • 2 tablespoons of chive
  • olive oil
Prepare your ingredients, then… Action!
PS: The exercise of dosing was hard enough as I usually tend to improvise and follow my gut therefore you may change the dosage!
1-Place some garlic with olive oil in a pan on low fire then place your chicken breasts and keep them for about 10 minutes on each side
2-In a pot pour your lemon and orange juice then half of your coconut milk
3-Wash your potatoes, put them in a pot with water and some salt, and boil them for 20-30 minutes
4-Peal your mango and place it in a blender until it becomes a thick sauce
5-Get back to your coconut milk. Pour the second half and add curry, salt, ginger, white pepper and a small pinch of thyme.
Add 3 tablespoons of mango sauce then 1 tablespoon of flour that you should mix with water for consistency
6-Pour some of this sauce on your chicken breasts and lower the fire
7-Take your potatoes, cut them in thick pieces and place them in the oven with some lemon and oil
8-Once your chicken breasts are cooked place them in the pot with the sauce and add some curry, salt and pepper (as much as you like) and chive on low fire then turn the fire off once your potatoes are cooked. Three minutes before your potatoes are cooked, pour some lemon and oil.
Ready to serve, bon appétit!
Breadonbutter Guests, Guest Chefs, Recipes 0 comments on Guest Chef: Khater’s Lemony Chicken

Guest Chef: Khater’s Lemony Chicken

One of the best things in life is a nice and cozy gathering with friends. Great laughs, future plans, and stories are all shared and everyone feels good. Throw in some food of course and everything becomes excellent. What more can you ask for than friends who drink too much, swear too much and have questionable morals?

So two days ago, on one of those fun gatherings, Guest Chef Khater (check out his past fig jam and brie crispy shells) cooked us his latest creation: a lemony spicy chicken on a bed of noodles. It’s easy to make and you get to enjoy a variety of flavors while you dine!

Here’s what you’ll need (for 4 persons):

– 1 kg of chicken breast, sliced

– The zest of 2 lemons

– The juice of the same 2 lemons

– 3 red chili peppers

– 3 green chili peppers

– Fresh Coriander

– Soy Sauce

– Black pepper

– Fresh ginger

– 200 grams of noodles (any kind you prefer)

– A big wok

– Cooking oil

How to make it:

1) Grate the lemons and set the zest aside, then press all of them



2) Dice the red and green chili and slice the ginger

ingredients khater's chicken


3) Slice the chicken and season it with black pepper and soy sauce




4) Boil water then cook the noodles in for 4 minutes. Drain and set aside



5) Heat some cooking oil in a wok. Add the chicken and cook for about 7 minutes. Sprinkle with the lemon juice and cook. Add the vegetables, ginger and fresh coriander and stir often until the chicken is cooked and the vegetables are tender. Remove from the wok and set aside in a serving platter.




6) In the same wok, place the noodles, sprinkle with soy sauce and heat for about 2 minutes, stirring continuously. Set aside in another serving platter. And serve!


There you have it! Easy, delicious and full of different flavors 🙂 Don’t forget to decorate with fresh coriander leaves.



Recipes 0 comments on Sweet Sesame Chicken

Sweet Sesame Chicken

I still can’t put a finger on what it is about Asian food that drives me nuts. It might be the soy sauce, the sesame (oil or seeds), or even the mix between sweet and sour. Then again, it might just be the rice. When I found this “light” sesame chicken recipe on Pinterest, I just had to try it. And it was as tasty as I had imagined.

What you’ll need: (For 4 persons)

– Rice (brown or white, 1 cup is fine)

– 600 grams of boneless Chicken (chicken breasts)

– 4 tablespoons of Honey
– 1/4 cup of Soy Sauce
– 2 cloves of Garlic (minced)
– A small piece of Ginger (minced)
– 3 tablespoons of Sesame Seeds
– 3 Egg Whites
– 1/3 cup of Cornstarch
– Salt, Pepper, Cooking oil

How to make it:

1) Cook the rice – boil one cup of basmati rice in 2 cups of water until the water is absorbed by the rice.

2) In a big bowl, whisk the egg whites and cornstarch until they are well combined

3) In a small bowl, whisk the honey, soy, minced garlic and minced ginger, and sesame seeds, until they are well combined

4) After washing the chicken well (click here to learn how to clean chicken), dice the chicken breasts and season them with salt and pepper

5) Heat 1.5 tablespoons of cooking oil in a big pan or wok

6) In batches, coat the chicken pieces in the egg whites and cornstarch mix and then cook for 2 to 3 minutes on each side. Repeat until all the chicken is cooked, then place all of the chicken in a platter

7) In the same pan, put the sauce and let it simmer for 5 minutes

8) Add the cooked chicken to the pan with the sauce and mix until everything is combined. Turn off the heat and serve over the rice

You can also add spring onions on top!

And voila!


Recipes 1 comment on Roasted Chicken for Dinner

Roasted Chicken for Dinner

This recipe is easy and healthy (if you’re careful about the quantities of olive oil you’re adding).
What you’ll need:
– Chicken – the quantity of your choice. It can be a whole chicken, it can be chicken legs, or chicken wings, or both. I chose to mix chicken legs and wings.
– The juice of 3 medium sized Lemons
– 8 Garlic cloves, crushed
– Salt, Pepper
– Olive oil
– Potatoes, peeled and diced
1) To make it, you first of all need to clean the chicken. It can be done in no time. Just follow the steps below.
Step 1: Cut one lemon into slices and cover it with vinegar and salt
Step 2: In a bowl, wash the chicken with water 2 times in a row, then remove the water

Step 3: Scrub the chicken with the lemon slices

Now that you’re done washing the chicken:
2) Crush the garlic

3) In a large oven tray, sprinkle olive oil, and place the chicken and the potatoes

4) Pour the lemon juice on top, add the garlic and drizzle olive oil, then add salt and pepper

5) Put the tray in the oven for around 30 minutes or until the chicken is roasted the way you want it to be, and you’re done!
Enjoy it with a nice green salad.
Recipes 0 comments on Indoor BBQ Chicken & Beer

Indoor BBQ Chicken & Beer

Don’t you sometimes fancy a quick and tasty barbecue just for the taste of it all?

Well because the weather has been unstable lately and nights still don’t feel like Spring, here’s how you can have a barbecue on a rainy evening.

It’s fast and easy. All you have to do is head to the supermarket to get:

– Chicken wings (the quantity depends on the number of people on the dinner table)
– Beer
– Fresh ginger
– Spices: Paprika, Basil, Ginger powder and Ground pepper
– Potatoes
– Lettuce
– Olive oil
– Lemon
– Mustard

1) Crush the fresh ginger in a bowl

2) Marinate the chicken wings in the beer and add the fresh crushed ginger and spices on top, and leave aside for 20 to 30 minutes

3) In a pan, pour a little olive oil, and place all the wings on top. Then light the fire underneath and leave until the chicken is roasted

4) Meanwhile, wash then cut the potatoes into slices. Grill the potatoes on a grill, each side for 3 to 5 minutes, and cut the lettuce for the salad.
For the salad’s sauce: 1 tablespoon of olive oil, the juice of 1 to 2 small to medium lemons, 1 teaspoon of mustard, and salt.

And there you have it! Roasted chicken wings with grilled potatoes and salad. That’s what I call an mini indoor barbecue.