Chicken Kiev

Ingredients:

100g (3 ½ oz) butter, softened
2 garlic cloves, crushed
finely grated zest of 1 lemon
2 tbsp chopped parsley
salt and freshly ground black pepper
4 skinless boneless chicken breasts
3 tbsp plain flour
1 egg, beaten
150g (5 ½ oz) fresh breadcrumbs
sunflower oil, for deep-frying

Prepare Ahead:

The flavoured butter can be made up to 1 day in advance and chilled.

Preparation:

1 - Place the butter in a bowl and stir in the garlic, lemon zest, and parsley. Season to taste with salt and pepper. Form into a block, wrap in cling film, then chill until firm.
2 - Place each chicken breast between 2 sheets of cling film; pound them flat using a rolling pin.
3 - Cut the butter into 4 sticks and place one on each of the breasts. Fold the other side of the chicken up and over the butter, enclosing it completely.
4 - Season the flour with salt and pepper. Keeping the chicken closed, dip each piece in the seasoned flour, then in beaten egg, and finally into the breadcrumbs to coat evenly.
5 - Heat the oil to 180°C (350°F). Fry the chicken for 6-8 minutes depending on size, or until golden brown.
6 - Remove and drain on kitchen paper. Serve hot.

Fiqh of Halal Meat

Based on a verbal

Fatwa by Mufti Rafi Usmani

Raised by Shaykh Faraz Rabbani

Question What are some general principles related to Halal meat? Can we trust others' word on whether the meat is Halal?
Answer
1. In general, the Jurists (Fuqaha) mention that one can trust another’s word (Muslim or non-Muslim) that the meat has been properly Islamically slaughtered [Fatawa Hindiyya, Radd al-Muhtar].

2. However, when there is reason to be cautious, it is recommended to take the means to make sure that it is in fact Halal.

3. When there is ‘reasonable’ fear that this particular meat is possibly Haraam - or when it is generally the case that meat labelled ‘Halal’ is dubious--then it would be one’s duty to make sure.
(End of Fatwa)

Keeping the above in mind, Muslims living in this country need to ponder as to which situation relates to them. The first and second situations are both out of the question, and the reason is obvious. The third situation also does not relate to us, since there is not only ‘reasonable’ fear that the meat labelled as Halal is possibly Haraam. Rather, based on the research and investigation of many individuals and organisations, the current situation is even worse – that is there is ‘extreme’ fear that a particular meat labelled as Halal may be Haraam.

Therefore, one must not take another’s word at face value; rather it will be one’s duty to ensure that the meat is Halal, whether individually or through an organisation that one trusts and who would give this assurance.

And Allah knows best
Mufti Muhammad Ibn Adam Al-Kawthari

Shake n Bake Chicken

INGREDIENTS
1 chicken
1 teaspoon chilli garlic paste
1 teaspoon barbecue spice
1 teaspoon aromat
1 teaspoon chicken spice
1 tablespoon lemon juice
1 egg, beaten
1/2 cup buttermilk

COATING:
1 cup flour
1 teaspoon barbecue spice
1 teaspoon chicken spice
1 teaspoon aromat
½ teaspoon red chillies
½  teaspoon baking powder

METHOD
Cut chicken into pieces.
Combine spices, lemon juice, egg and buttermilk.
Marinate chicken overnight.
Combine the flour and spices for the coating together.
Place flour in a plastic bag and add chicken portions. Shake well, remove from bag and fry portions in shallow oil.
Place chicken in an oven tray and cover with foil.
Bake at 180 degrees for 30-40 minutes

Source: radioislam.org.za

Spicy Vegetable Wrap

Ingredients:

• 300g sweet potatoes , peeled and cubed
• 400g can peeled plum tomatoes
• 400g can chickpeas , drained
• ½ tsp dried chilli flakes
• 2 tbsp mild curry paste
• 100g baby spinach leaves
• 2 tbsp chopped fresh corriander
• 4 plain chapatis (Indian flatbreads)/wraps
• 4 tbsp fat-free Greek yogurt 

Method:

1. Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. Meanwhile, put the tomatoes, chickpeas, chilli flakes and curry paste in another pan and simmer gently for about 5 minutes.
2. Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm.
3. Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yogurt and fold in half to serve.