Sunday lunch is about spending quality time with the family, enjoying a delicious meal. Many of you choose simple and comfortable cooking in order to spend more time with your loved ones. Some others choose dishes that they cannot do during the week. But in these recipes both parties can find themselves.

How about an Indian-style chicken accompanied by rice, which will be on the table for 30 minutes?

The secret of this cooking is the mixture of spices: cinnamon, black pepper, parsley, saffron. These spices need to be passed once in hot olive oil to release more flavor.

Ingredients for 4 people:

2 tablespoons olive oil

1 large onion

6 cloves garlic, crushed

2 tablespoons fresh peeled and finely chopped ginger

1 tablespoon spices mixed as above

2 tablespoons sweet pepper

   Lightly salt and pepper

2 tablespoons tomato sauce

½ kg boneless, skinless chicken breast, cut into 2 inch pieces

Preparation

In a large saucepan pour two tablespoons of oil over medium heat. Add the onion and stir occasionally until it starts to change color. Then lower the heat to low and leave for 3-4 minutes. Then add the garlic and stir for 1 minute. Add ginger, spice mixture, half a spoon of salt and mix for two minutes. Add tomato sauce and leave for 2 minutes. Then add the chicken to the pot and turn occasionally for 5 minutes. Add water or chicken broth if you have and leave on low heat. You can then serve it with rice.

Another special recipe is fennel soup

Soup with fenugreek
INGREDIENTS FOR 4 PEOPLE: INGREDIENTS 1
onion fennel 1 green apple 2 sweet potatoes 50 ml olive oil 20 g butter salt pepper fenugreek seeds PREPARATION: Boil purple potatoes with water and salt. Lightly fry the onion until it turns yellow with a little olive oil, add the fennel and the apple cut into pieces. Quench them with water and let them simmer until completely softened. Transfer the soup to a blender and arrange for salt and pepper. Divide the purple potatoes into slices and transfer them to the pan with butter and fennel seeds until crispy. Serve the soup with a few slices of potatoes, fenugreek seeds and sprigs, as well as a little olive oil.









Enjoy your meal!