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Quick and easy Sahara chicken recipe that will make you swoon! This chicken is the perfect addition to middle eastern rice bowls, salads and wraps! This recipe can be grilled or pan seared on the stove top - but I highly recommend a splatter screen if cooking on the stove because the turmeric can make one heck of a mess, especially if your stove/counter is white! You've been warned! The Sahara spice blend is delicious on roasted veggies, in soups, on roasted chickpeas or used to season beef or lamb! This chicken recipe would go beautifully with any of these salad recipes: Snap Pea & Radish Salad Baby Potato & Arugula Salad Citrus & Goat Cheese Salad Sahara Chicken Serves 4 What you'll need: 2 garlic cloves, grated Zest of 1 lemon Juice of 1/2 a lemon 2 tbsp fresh herbs, chopped (mint, cilantro or parsley) 1 tbsp Sahara Spice Blend (recipe below) 1/2 tsp kosher or sea salt 3 tbsp neutral oil 2 lbs boneless, skinless chicken thighs Sahara Spice Blend 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground ginger 1 tsp ground all spice 1 tsp paprika 1 tsp ground turmeric 1 tsp black pepper 1/2 cayenne pepper (more or less, depending on your spice tolerance) 1/2 tsp ground cinnamon 1/4 tsp ground cloves Steps: Optional step: stir 1 tbsp kosher or sea salt with 2 cups of COLD water until the salt dissolves. Add chicken thighs to the brine and refrigerate for 30 minutes prior to cooking. When ready to prepare, remove the chicken from the brine and pat dry with paper towel. Continue with recipe below. Combine all the Sahara spice blend ingredients in a jar secured with a lid. You will have extra for other recipes! 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground ginger, 1 tsp ground all spice, 1 tsp paprika, 1 tsp turmeric, 1 tsp black pepper, 1/2 tsp cayenne pepper, 1/2 tsp cinnamon, and 1/4 tsp ground cloves. In a large bowl whisk together 2 cloves of grated garlic, the zest of 1 lemon, the juice of 1/2 lemon, 2 tbsp of fresh herbs, 1 tbsp Sahara spice blend, 1/2 tsp kosher salt and 3 tbsp neutral oil. Add 4 boneless skinless chicken thighs to the bowl and turn to coat the chicken in the marinade. Allow to sit for 15 minutes. Preheat the grill (or a heavy bottom frying pan) to medium high. When the grill is hot, lay the chicken thighs on the grill and cook for 4-6 minutes on each side, or until a digital thermometer inserted into the thickest part of the thigh reads 165F. Don't over cook them. Remove the chicken from the grill and allow to rest for 2 minutes. To serve: slice chicken thighs, squeeze some fresh lemon juice over top, and garnish with some fresh chopped herbs. Serve with more lemon wedges at the table. Enjoy, my friends!

This roasted beet and feta dip is so good, you might just want to eat it with a spoon! This post is sponsored by the Canadian Sugar Institute . If you're looking for a vibrant, unexpected addition to your snack board or appetizer spread, this beet and feta dip is it! Beets roasted with a touch of sugar blend deliciously with briney feta, tangy Greek yogurt, a squeeze of lemon, and garlic to create a silky, jewel-toned dip that’s as nutritious as it is delish! It’s the perfect combo of sweet and savoury. Serve it with warm pita or crisp veggies, as a spread on sandwiches, or add a dollop to a grain bowl for a pop of colour and flavour. Bonus: it keeps well in the fridge, making it perfect for meal prep! Who knew beets could be this addictive? Beet and Feta Dip Serves 3-4 What you'll need: 1 medium beet, cut into cubes 1 tbsp extra virgin olive oil + additional for finishing 1/2 tsp sugar Salt & pepper, to taste 2 small garlic cloves, grated & divided 1/3 + 1/4 cup Greek yogurt, divided 2 tbsp chopped fresh dill or basil + more for garnish 1/4 cup crumbled feta cheese + more for garnish Juice of 1/2 lemon 1 lemon, zested Honey, for drizzling Za'atar spice blend, optional Warm pita, &/or veggies for serving Steps: Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper. Add beets to the baking sheet, drizzle with olive oil, sprinkle with sugar, season with salt and pepper, and toss to coat. Roast in the oven for 40 minutes, until the beets are tender. While the beets are roasting, combine 1/3 cup Greek yogurt, 1 grated garlic clove, and chopped dill in a small bowl. Season with salt and pepper, and set aside. Once the beets are tender and cooled, add the remaining 1/4 cup Greek yogurt, feta cheese, grated garlic, and lemon juice to a small blender or food processor. Blend on high until completely smooth and silky. If the mixture is too thick, you can add water 1 tsp at a time (or more Greek yogurt). Taste and adjust seasoning. Spoon into a shallow bowl, spoon a couple of dollops of the herbed Greek yogurt into the bowl, and use a toothpick to swirl it around the create streaks through the beet dip. Garnish with lemon zest, a drizzle of honey, additional crumbled feta, fresh dill, za'atar if using, and finally a drizzle of quality olive oil. Serve with warm pita &/or fresh veggies for dipping. Enjoy, my friends!

This is one of my favourite springtime desserts. Rhubarb is only in season for a short time, so I always make this coffee cake recipe when I have the chance. This coffee cake recipe is a twist on one my mom used to make. Her's didn't have rhubarb, and the coffee cake layer was on top, but I much prefer it in the middle of my coffee cake, hence why I made this recipe! I barely bake, I much prefer to cook, so you know when I'm putting up a baking recipe it's a winner! This isn't a thick cake, it's thinner, which makes it the perfect dessert for after a big meal or with a coffee or tea in the afternoon. This recipe is also egg-free! Rhubarb Coffee Cake Serves 6-8 What you'll need: Filling/topping 1 cup (200g) packed brown sugar 1 1/4 cup (156g) all-purpose flour 4 tsp cinnamon 10 tbsp (145g) cold butter, cubed Cake 1 1/2 cup (300g) brown sugar 1 tsp kosher salt 2 cups (240g) all-purpose flour 2 tsp vanilla extract 1 cup sour milk (mix 1 cup milk with 1 tbsp white vinegar) 2 cups choppped fresh rhubarb 1/2 cup (115g) butter, melted Steps: Preheat the oven to 350°F. Grease a 9 X 13 baking pan (or 2 8-inch round cake pans (if using cake pans, you also want to line them with parchment paper on the bottom)), set aside. To make the filling/topping: combine packed brown sugar, flour and cinnamon in a medium bowl. crumble in the cubed butter and use your hands to mix until the texture is similar to wet sand (some large chunks of butter can remain), keep in the fridge until ready to use. For the cake: combine brown sugar, salt, baking soda, and flour in a large mixing bowl until well mixed. Then add the vanilla, sour milk, rhubarb and melted butter, mix until not steaks of flour remain, but do not over mix. If using a 9 X 13 baking pan: pour half the cake batter into the pan, remove the filling/topping from the fridge and sprinkle half the filling over the cake batter, doing your best to sprinkle it in an even layer. Top the filling with the remaining cake batter, followed by the remaining topping. If using 2 8-inch cake pans: pour 1/4 of the cake batter into both cake pans, remove the filling/topping from the fridge and sprinkle 1/4 of the filling over the cake batter in both pans, doing your best to sprinkle it in an even layer. Divide the remaining cake batter in half then add each half to each of the cake pans (on top of the filling). Divide the remaining topping in half, then add to each of the cake pans. Bake for 45-50 mins until a toothpick inserted into the centre comes out clean. Cut and serve the 9 x 13 cake straight from the pan. The 8-inch cakes can be turned out of the pans once completely cool, but be careful as the cake is delicate. Top with icing sugar and serve. Enjoy, my friends!