Drink: Mango juice with lemon and honey Soup: Carrot soup Salad: Colorful pasta salad Appetiser: Fajita stuffed potatoes Main course: Tagen chicken with onion and turmeric Molokheya with rabbit White rice Dessert: Basbousa with dates Ingredients 4 large baking potatoes – ba-ta-tes 1/2 kg chicken breasts, cut in bites size – so-door fe-rakh 1 medium green pepper, chopped – fel-fel akh-dar 1 medium onion, chopped – ba-sal 2 tbsp butter – zeb-da 1 cup shredded cheddar, or your favourite, cheese – gib-na 2 tbsp sliced olives – za-toon 1 can sweet corn – dor-a 1tbsp soy sauce – sau-se el so-ya 1tbsp vinegar – ghal 1 tbsp lemon juice – a-seer la-moon garlic powder – bo-dret tom salt and pepper – malh and fel-fel
Directions * Place the chicken cubes in a bowl and add the soy sauce, vinegar, lemon juice, garlic powder, salt and pepper. Cover and let marinate for 2 hours. * Heat the oven on 200C. * Scrub the potatoes and wrap them in aluminium foil and bake until tender, about an hour. * Melt the butter in a skillet and sauté the chicken for until semi tender. * Add the onion, olives, sweet corn and green pepper and stir until mixed well. * Remove the potatoes from the oven and slice the top lengthwise and press on the ends to open. * Spoon chicken mixture into potatoes and sprinkle the cheese over the top. * Return to the oven until the cheese is melted. * Serve immediately.
