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7 to 8 cups chicken or vegetable stock, as needed

 2 tablespoons extra virgin olive oil 1/2 cup minced red onion 

1 table spoon of NAFI'S Mango/Tamarind (buy now)

1 pound summer squash (mixed varieties), diced 

1 red bell pepper, thinly diced 

1 1/2 cups of rice 

1 to 2 garlic cloves (to taste),  minced  Freshly ground pepper to taste  

2 teaspoons finely chopped lemon zest 

1 to 2 tablespoon freshly squeezed lemon juice (to taste) 

2 tablespoons finely chopped flat-leaf parsley  

1/2 cup of thinly chopped chives 1/2 cup freshly grated Parmesan cheese       

Put your stock or broth into a saucepan and add NAFI'S condiment. Bring it to a simmer over low heat .

 Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the red onion and bell pepper. Cook, stirring, until tender, about five minutes. 

Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. 

Turn the heat back down to medium, and begin adding the simmering stock (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling. Cook, stirring often, until the stock is just about absorbed. Add another ladle or two of the stock, and continue to cook, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. 

When the rice is tender all the way through but still chewy, (in about 25 minutes,) it is done. Add salt and pepper to taste. Add another ladle of stock to the rice. Stir in the lemon zest, lemon juice, parsley, chives and Parmesan. Remove from the heat. The mixture should be slightly creamy (add more stock if it isn’t). Serve.

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2 cups peeled beans

1 tablespoon NAFI'S Mango/Tamarind (buy now)

2eggs 

4Tspns chopped chives thinly chopped 

1/2 cup chopped cooked shrimp oil for frying.

 

In a blender, combine and puree NAFI'S Mango/Tamarind  and beans 

Pour the pureed beans into a bowl. Mix in eggs until well incorporated. At the last minute add the chives and shrimp into the beans mixture, combine. 

Add oil in a  pan on medium heat. 

Create small balls of the mixture and fry on each side until golden brown.

Take out the cakes and drain carefully on paper towel. Serve with Salad.

You can also offer your guest a dip made of greek yogurt mixed with NAFI'S Mango/Tamarind condiment.  

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4 large bone-in, skin on chicken breasts,

 about 3 pounds 4 large whole Chicken thighs, 

about 2 pounds 1/2 Orange, zested, plus the juice of 1 whole orange  

2 limes, 1 zested, both juiced 

2 table spoons(or more) NAFI'S Mango/Tamarind (buy now)

1/2 cup Olive oil   

4 large cloves garlic, peeled and smashed  

1 teaspoon kosher salt 

 Freshly cracked black pepper   

Put the chicken in a large non metallic bowl.

Put the orange and lime zests in a small bowl and add the fruit juices& NAFI'S Mango/Tamarind. Whisk in the olive oil, garlic, 1 teaspoon salt, and 1 teaspoon of ground black pepper.

Pour the marinade over the chicken and toss until well coated. Marinate for 30 minutes . 

Preheat the oven to 375 degrees 

Put a rack on a rimmed baking sheet.

Remove the chicken pieces from the marinade and arrange them on the rack leaving space between pieces. Pour 2 spoonfuls of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Pour the sauce over the chicken to serve and decorate with orange and mango slices.      

For a crispier result Use Japanese-style breadcrumbs( shaped like flakes  oil is not absorbed as easily.)  

½ cup fresh rosemary 

¼ cup fresh oregano 

1 cup fresh thyme

½ cup fresh basil 

5 garlic cloves 

3 cups breadcrumbs 

1 8-ounce halibut fish filet 

3 tablespoons extra virgin olive oil

Salt and pepper to taste   

Prepare fresh herbs for the rub by removing stems and placing leaves directly into a food processor.

Add breadcrumbs to the food processor. Add 1 pinch salt. Add peeled garlic cloves. Pulse processor until all is mixed and chopped very fine. Pour mixture into a medium sized bowl and set aside. 

Place non-stick pan on medium high heat. Pour 1 tablespoon of olive oil into pan and allow it to smoke.

Season both sides of the halibut filet with salt and pepper.

Drizzle the 2 remaining tablespoons of olive oil on filet and brush oil over fish to coat.

Place filet in herb mixture and gently roll the fish in the herb mixture to evenly coat it. 

Transfer herb-covered fish to the hot pan and sear until it’s a dark golden brown (about 2 minutes per side). Once seared, place fish on a parchment-covered baking sheet. Place fish in 425 degree oven for 7-8 minutes, until the fish has firm texture that is pliant when touched.  Transfer fish to plate.

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