xiaoxl/recipe_data huggingface dataset:
Grilled Shrimp with Fresh Tomato Sauce and Angel Hair Pasta
Category: main-dish
By Bibi

Everything except the pasta is done on the grill in this quick and delicious recipe. Shrimp bathe in a yummy marinade while the rest of the ingredients are prepped. Angel hair pasta cooks in about 5 minutes, so have it ready and out of the way, before you go to the grill. Once you get the ingredients outside, things will go very quickly! A Caesar salad and some hot garlic bread would be great sides!

Ingredients:
¼ cup herb-infused extra-virgin olive oil
½  lemon, juiced
salt and ground black pepper to taste
1 pound fresh shrimp, peeled and deveined
1 (8 ounce) package angel hair pasta
2 teaspoons herb-infused extra-virgin olive oil
½  red onion, thinly sliced
2  Roma tomatoes, diced
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
¼ cup heavy cream
1 tablespoon chopped fresh parsley

Directions:
Combine 1/4 cup olive oil, lemon juice, salt, and pepper in a large resealable plastic bag. Gently squeeze ingredients in the bag to combine. Add shrimp. Remove as much air as possible, seal, and move shrimp around in the bag to coat in the marinade. Place in a tray or plate so shrimp are in a single layer. Marinate in the refrigerator for 30 to 45 minutes. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. Preheat an outdoor grill for medium-high heat. Place a heat-proof skillet on one side of the grill to heat with the grill. Thread shrimp onto metal skewers. Place shrimp skewers onto the hot grate and grill until the shrimp turn white and opaque, 2 to 3 minutes per side.  Remove from the grill. Meanwhile, pour 2 teaspoons olive oil into the hot skillet and cook onion, stirring frequently, until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir for 1 to 2 minutes. Pour in wine and allow to reduce, about 4 minutes. Stir in cream. Cook and stir for 1 minute. Season with salt and pepper to taste. Add cooked pasta and shrimp to the skillet and stir to combine. Sprinkle with fresh parsley and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 497.5
Fat: 24.5 g
Saturated fat: 6 g
Carbohydrates: 38.8 g
Sugars: 3.9 g
Dietary fiber: 3.9 g
Protein: 26 g
Cholesterol: 193 mg
Sodium: 364.9 mg
Spiced Beef Crock Pot


Ingredients:
round tip roast, cracked black pepper, garlic, Worcestershire sauce, reduced sodium soy sauce, dry mustard

Directions:
Make shallow slits in the top of roast., Rub cracked pepper and garlic into roast., Combine other ingredients into a bowl-pour over the meat., Cover, cook on low 8 <U+0096> 10 hours or high 4-5 hours.
Mz.jackie's Chilli Mac!


Ingredients:
green chilies, macaroni

Directions:
In a large pan mix Chilli, Green Chillies, Jalapenos, MexiCorn, and shredded cheese.
Boil Noodles and then add everything all together.
Air Fryer Butterflied Shrimp with Pineapple and Mango Salsa
Category: uncategorized
By Bibi

The air fryer does a fine job with these larger shrimp, about 21 to 25 per pound. Butterflying them makes quick work of the cooking time. Serve with this delicious, fruity salsa, or with your favorite dipping sauce.

Ingredients:
1 cup diced pineapple
1 cup diced mango
⅓ cup diced red bell pepper
2 tablespoons fresh lime juice
1 small jalapeno pepper, seeded and minced
2 tablespoons minced red onion
¼ cup minced fresh cilantro
sea salt to taste
1 cup ice, or as needed
1 pound raw shrimp
1 large egg
⅛ teaspoon cayenne pepper, or to taste
sea salt to taste
2 cups panko bread crumbs
parchment paper
avocado oil spray
lime slices for garnish (optional)

Directions:
Combine pineapple, mango, bell pepper, lime juice, jalapeno pepper, onion, cilantro, and sea salt in a bowl; stir to combine. Cover and refrigerate, until ready to use. Set a bowl of ice on the work space. Clean each shrimp by removing the head with a twisting motion. Cut along the back of the shell with kitchen shears or a sharp paring knife, and peel off the shell, removing the legs with the shell. Reserve heads and shells for stock, if desired. Clean away the vein that runs along the back, and cut deeper into the shrimp, lengthwise, toward the tail, but not all the way through, to butterfly the shrimp. Place each cleaned and butterflied shrimp on the ice. Place egg in a medium bowl and stir to combine the yolk and the white. Season with cayenne pepper and sea salt. Spread panko crumbs on a plate, and cover a second plate with parchment paper. Remove each shrimp from the ice bowl and place into the egg mixture. One by one, remove shrimp from the egg mixture and place on the panko crumbs. Pat panko into the top side, then place each shrimp on the parchment-lined plate. Repeat, until all the shrimp are coated in panko. Spray with avocado oil spray. Place shrimp in a single layer in the air fryer with the sprayed side down without touching each other. Spray the top of the shrimp with avocado oil spray. Air fry at 390 degrees F (195 degrees C) for 4 minutes. Carefully turn shrimp and continue for an additional 3 minutes. If 2 batches are required, refrigerate raw shrimp while the first batch is cooking. Serve with pineapple and mango salsa and additional lime slices, if desired.

Prep time: 30 mins
Cook time: 7 mins
Total time: 37 mins
Yields: 4 servings

Calories: 318
Fat: 4.2 g
Saturated fat: 1.2 g
Carbohydrates: 57 g
Sugars: 16.6 g
Dietary fiber: 1.8 g
Protein: 26.5 g
Cholesterol: 219.1 mg
Sodium: 485.1 mg
Meyer Lemon Vinaigrette
Category: side-dish
By France C

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 /4 cup

Calories: 136.2
Fat: 14.4 g
Saturated fat: 2.2 g
Carbohydrates: 1.3 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 1.1 mg
Sodium: 165.6 mg
Garlic, Cilantro, and Lime Sauteed Shrimp
Category: seafood
By DeniseF

Great recipe that I picked up. Great as a main dish or even a side. Easy to make!

Ingredients:
2 teaspoons olive oil
1  onion, chopped
6 cloves garlic, crushed
salt and ground black pepper to taste
2 pounds shrimp, peeled and deveined
½ cup chopped fresh cilantro
½  lime, juiced, or more to taste

Directions:
Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes. Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 228.4
Fat: 4.4 g
Saturated fat: 0.9 g
Carbohydrates: 7.4 g
Sugars: 2.6 g
Dietary fiber: 1.2 g
Protein: 38.1 g
Cholesterol: 345.6 mg
Sodium: 402.9 mg
Basic Curry Sauce
Category: side-dish
By Lom

This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes.  It's great over baked potatoes.

Ingredients:
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
¼ teaspoon ground turmeric
1 teaspoon cayenne pepper
2  tomatoes
2  serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water

Directions:
Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.) Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste. Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling. Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached. To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread.    To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 cups

Calories: 24.8
Fat: 1.6 g
Saturated fat: 0.3 g
Carbohydrates: 2.4 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Cholesterol: 0.2 mg
Sodium: 43 mg
3-Ingredient Cookies
Category: desserts
By Janelle

A quick, healthy snack with few ingredients, but a strong flavor.

Ingredients:
2  ripe bananas
½ cup oats
¼ cup chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mash bananas in a bowl with a fork until no lumps remain. Stir in oats and chocolate chips. Scoop small portions of batter onto a nonstick baking sheet. Bake in the preheated oven until golden brown, about 15 minutes. Cool for 2 to 5 minutes per serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 27 mins
Yields: 10 cookies

Calories: 56.5
Fat: 1.6 g
Saturated fat: 0.8 g
Carbohydrates: 10.8 g
Sugars: 5.2 g
Dietary fiber: 1.3 g
Protein: 1 g
Sodium: 0.9 mg
One-Pot Ham and Veggie Pasta
Category: main-dish
By lutzflcat

This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.

Ingredients:
1 tablespoon olive oil
2 ½ cups cubed fully cooked ham
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
salt and pepper to taste
4 cups low-sodium chicken broth
1 ¼ cups fat free half-and-half
¼ cup all-purpose flour
1 (16 ounce) package farfalle (bow tie) pasta
2 cups frozen peas and carrots
½ cup grated Parmesan cheese
chopped parsley for garnish

Directions:
Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes. Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes. Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 552.1
Fat: 17.6 g
Saturated fat: 6.3 g
Carbohydrates: 71.3 g
Sugars: 6.3 g
Dietary fiber: 4.8 g
Protein: 28.9 g
Cholesterol: 42.6 mg
Sodium: 1042 mg
Mango Blueberry Chutney


Ingredients:
mango, blueberries, ginger, garlic clove, light brown sugar, salt, black pepper

Directions:
Place all ingredients in a pan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring frequently to keep from sticking.
Store, refrigerated, in an airtight container.
Homemade Whipped Butter


Ingredients:
milk, butter

Directions:
Beat milk and butter together until light and fluffy., This expands the volume by a third and makes it easier to spread.
Sweet Potato Soup


Ingredients:
sweet potatoes, yellow onion, tomato paste, curry powder, peanut butter, coconut milk, olive oil, salt, pepper, basil

Directions:
Bake the potatoes at 375 F until they're soft and mashable. It should take about 45-60 minutes. (Do the other stuff while the potatoes are baking.].
Get a large soup pot and heat the oil over medium heat.
Add the onions and cook them until they're transparent (five minutes or so].
Stir in the curry powder. Cook for another minute while stirring.
Add the tomato paste and cook for a couple of minutes. Make sure to stir it so nothing sticks to the bottom and burns.
Stir in the peanut butter and coconut milk.
Add the veggie stock and bring it all to a simmer. Leave it to cook while the potatoes are baking.
When the potatoes are tender enough to mash, and cool enough to hold, take off the skins and mash up the potatoes. Add them to the soup.
Bring the soup to a simmer, stirring. Enjoy!
Garlic Potato


Ingredients:
potatoes, garlic, butter, cheese

Directions:
Boil potatoes untill soft.
Mash potatoes.
in a seperate saucepan melt butter and add garlic, mix well.
take off heat and add cream.
Now add garlic cream to patotoes and mash and mix well.
Now place potato into a shallow oven dish (about 5cm high] and sprinkle cheese over the top.
Now place in oven untill cheese is melted.
Remove and Enjoy.
Play around with the mixture untill u find the right amount of garlic and cream etc. I love garlic so this recipe will be strong!
Loaded Spanish Omelet Bites #5FIX


Ingredients:
chorizo sausage, olive oil, eggs, manchego cheese

Directions:
Preheat oven to 375 degrees F.
In a large non-stick skillet over medium-high heat, cook diced chorizo, stirring occasionally, until just crisp, about 3 minutes. Remove chorizo to a paper towel lined plate, leaving the fat in the skillet.
Add 2 tbsp olive oil to skillet. Add Simply Potatoes Shredded Hash Browns and cook, stirring, until evenly colored and partially cooked, about 4-5 minutes. Remove from heat and allow to cool slightly.
Generously brush non-stick muffin tins with remaining olive oil.
Divide hash browns, chorizo, beaten egg and half of the manchego among prepared muffin tins. Stir mixture lightly. Top each with some of the remaining manchego cheese.
Bake at 375 for 15-18 minutes, or until cheese is melted and lightly browned.
Allow to cool for 10 minutes before removing from muffin tins.
Serves 4 as an entrée or more as a tapas / appetizer.
Fried Coleslaw With Bacon


Ingredients:
bacon, shallots, olive oil, salt

Directions:
Add olive oil and bacon to large skillet; turn heat to medium; cook until crisp; remove bacon and crumble.
Add shallots to bacon grease, keeping heat on medium; cook, stirring, until caramelized.
Increase heat to medium-high, add coleslaw mix and stir fry for 5 to 6 minutes.
Toss with salt and crumbled bacon.
Enjoy!
Parsley Potato Carrot Hash


Ingredients:
olive oil, butter, potatoes, carrot, shallot, fresh parsley

Directions:
Heat olive oil and butter in a skillet over medium flame.
Add potatoes and carrots and season generously with salt and pepper and toss well.
Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes.
Lower heat, stir in shallots and continue to cook, stirring occasionally, until tender.
Stir in parsley.
Spooky Witches' Fingers
Category: desserts
By Sandra

This is a traditional Christmas cookie recipe that we have had in our family for years. All I did was change the shape to make them look like fingers for our annual Halloween party. The cookies make a great conversation piece. My guests loved them!

Ingredients:
1 cup butter, softened
1 cup confectioners' sugar
1  egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup whole almonds
1 (.75 ounce) tube red decorating gel

Directions:
Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Prep time: 35 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 60 cookies

Calories: 68.3
Fat: 4.1 g
Saturated fat: 2 g
Carbohydrates: 6.9 g
Sugars: 2.4 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Cholesterol: 11.2 mg
Sodium: 75.7 mg
Macadamia and Coconut Crusted Mahi Mahi With Pineapple Salsa


Ingredients:
pineapple, red onion, green onion, serrano chili, cilantro leaf, lime juice, black pepper, egg, extra virgin olive oil, butter, mahi mahi fillets

Directions:
To make the salsa, prepare the pineapple by slicing off the top and the bottom, and cutting off the sides to remove all of the skin. Cut the peeled pineapple into 4 sections lengthwise, and remove the woody core in the middle. Dice the pineapple into 1/2 inch chunks.
Combine the diced pineapple with the remaining salsa ingredients and set aside.
In a food processor, finely grind the macadamia nuts. Mix well with the breadcrumbs and coconut.
Heat the butter and olive oil over medium/ medium-high heat. Dip the mahi mahi fillets in the egg mixture, then coat well with the nut mixture. Fry for about 3-5 minutes on each side, or until cooked through and crispy on the outside.
Top with the pineapple salsa.
Christmas Loaf


Ingredients:
butter, sugar, eggs, vanilla, flour, baking soda, salt, bananas, coconut, maraschino cherry, dates

Directions:
Heat oven to 350°., Grease 2 loaf pans., Cream butter and sugar., Beat in eggs and vanilla., Mix flour, baking soda and salt., Add to creamed mixture alternately with bananas., Stir in coconut, almonds, cherries and dates., Pour into pans., Bake for 55 minutes, until pick comes out clean., Cool for 15 minutes before removing from pans.
Vegetable Fried Rice
Category: main-dish
By dakota kelly

This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.

Ingredients:
3 cups water
1 ½ cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
3  green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
¼ cup roasted peanuts  (Optional)

Directions:
In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes. Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 299.1
Fat: 14.7 g
Saturated fat: 2.2 g
Carbohydrates: 36.7 g
Sugars: 4.5 g
Dietary fiber: 4.9 g
Protein: 8.5 g
Sodium: 731.3 mg
Blueberry Cheesecake Popsicles


Ingredients:
blueberries, water, lemon juice, sugar, artificial sweetener, cornstarch, plain yogurt, cream cheese, lemon juice, powdered sugar

Directions:
Mix 1/4 cup water with cornstarch in measuring cup. Heat blueberries in medium saucepan with sugar, remaining water and lemon juice. Add the cornstarch and water mixture. Mix and cook until thickened. Take off heat and cool.
Mix yogurt, cream cheese, lemon juice and sugar in mixing bowl with hand mixer until no lumps remain.
Layer pops and freeze one hour and then add the sticks, freeze until solid (around 4 hours or so].
Puffy Strawberry Shortcakes With Meringue


Ingredients:
frozen strawberries, fresh strawberries, frozen puff pastry, water, cornstarch, sugar, cream of tartar, vanilla, fresh strawberries

Directions:
Preheat oven to 425 degrees.  Blend or process frozen strawberries and jelly until smooth.  Stir in sliced berries; cover and refrigerate.
Roll pastry to 12x10 inches; cut in eight rectangles.  Place pastry rectangles 1 inch apart on large baking sheet; pierce with fork tines.  Cover with second baking sheet.  Bake 6 minutes.  Remove top baking sheet; bake 4 minutes more.  Remove from oven; let stand on sheet.  Reduce oven to 325 degrees.
For meringue, mix 1/2 cup water and cornstarch.  Put in small saucepan and cook over medium heat until thickened and bubbly.  Remove from heat; cool slightly.  In bowl combine sugar and cream of tartar; set aside.  In large mixing bowl beat egg whites and vanilla on medium to high speed until frothy.  Gradually beat in sugar mixture until soft peaks form.  Add cornstarch mixture; beat to stiff peaks.  Spoon on pastry; bake meringue 15 minutes.  Serve pastries warm with sauce.  Top each piece with a fresh whole strawberry, dabbing a bit of the sauce on the meringue, under the strawberry, to keep the whole berry in place.
Latkes (Potato Pancakes)


Ingredients:
potatoes, eggs, salt, all-purpose flour, matzo meal, baking powder, onion, black pepper, paprika

Directions:
Wash and peel the potatoes.
Grate the potatoes with a grater or food processor.
(You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away].  Drain off all liquid, and squeeze the excess liquid out by hand.
(Do this even if you don't soak them in the salted water.] Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
Drop potato mixture by heaping tablespoons into oil (about 4 at a time].
Use a pancake turner to flatten them out.
Fry to golden brown on both sides (about 3 minutes per side].
Drain on paper towels.
Serve topped with applesauce or sour cream.
Moroccan Chicken


Ingredients:
olive oil, chicken breasts, onion, garlic cloves, saffron strand, cumin seed, ground coriander, salt, black pepper

Directions:
Add the oil to a large saucepan or deep-sided frying pan and fry the onions and garlic until brown.  Set aside.
Fry off the chicken until coloured, return the onions and garlic to the pan.
Add saffron, cumin seeds, coriander, chilli, salt and pepper, and stir well to coat everything.
Add the chicken stock and bring to the boil.  Reduce to a strong simmer and cook for 30 minutes, or until you have a nice consistency to the sauce.  Serve with rice.