Roasted Chicken and Peach Quiche

A part of my heart is tinged with sadness as we near the time to bid farewell to this year’s Ramadan. Pretty soon the last ten days of Ramadan will become the last five. The last four will become the last three and the last two…And the last. The month of forgiveness, the month of illuminating the hearts, the month to compensate our past sins, the month wherein lies a night which is better than a thousand months, the blessed month of all is fast approaching the end. We don’t know who among us will be fortunate to able to return to this holy month again next year.

Alongside the sadness, a part of my heart is excited for Eid. Eid, the joyous day for Muslims to show gratitude for the health, strength and the opportunities of life to fulfill our obligation of fasting and other good deeds during the blessed month of Ramadan. I am also thrilled to introduce my friend Farrukh Sadab of Cubes N Juliennes.  As the Muslims in the US will be celebrating Eid next Monday, and this being the last Tuesday this Ramadan, Farrukh is my grand finale guest of the Ramadan series this year.

Farrukh started blogging just over a year ago.  However, within a short period of time her blog’s popularity skyrocketed. Farrukh has earned so much fame through her hardwork and skilled photography in the past year. I am always at awe with her creativity.  Let’s turn it over to our sweet guest, Farrukh, and give her a grand welcome.

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Assalamu alaikum,

First of all, I would like thank Lail for inviting me to associate myself to her beautiful space “With A Spin” with the post for this glorious month of Ramadan. I met Lail virtually in chef At Large group of Facebook, I have always admired her beautiful post escorting gorgeous images. I found her so warm, startling, kind and modest whenever I had conversation with her. When she pinged me few days back for the invitation of the guest post in such a warm manner, I was so enthralled that immediately I said “YES” to her. I am so elated to connect with you and your stunning space, Jazak Allahu Khair Lail!

Alhamdulillah! We are in the last ten days of Ramadan. This part of Ramadan is now of more importance as we will have to search now for Lailat-ul-Qadr in the last Ashra out of the 21st, 23rd, 25th, 27th and 29th nights. Lailat-ul-Qadr is the night when the decisions for the whole year are announced and the destiny is shaped. The importance of this night is affirmed by the fact that The Holy Quran was revealed during this night.

The Holy Quran says –

“Lo! We revealed it in the Night of Power. And do you understand what the Night of Power is! The Night of Power is better than a thousand months. The angels and the spirits descend therein, by the permission of their Lord with all decrees. That night is Peace until the rising of dawn.”

Lailat-ul-Qadr is approaching, I am preparing myself to spend my nights in prayers and citing Holy Quran in full zeal. I remember the time before my marriage, when we use to gather in a large group and spend whole night in prayers, tafseer, telling stories of our sahabas and hadith. We also used to take small snack breaks in between. Each and every family used to bring along some snacks and share with all of us. What beautiful days and nights they were, Alhumdulillah!! During the iftar time, I always make sure that not much time is spent in the preparations. Instead any one snack along with fruits is present on the Iftar platter.

This time, Ramadan has arrived in the month of July with the bonus of stone fruit in a season. My fridge was stocked with apricots, plums, peaches and cherries for whole of this month. As soon as Lail invited me for the guest post, that’s when I got the idea to create this recipe of “Roasted Chicken and Peach Quiche” for her. Though the procedure is a bit lengthy, the best part is Tart dough can be prepared and can be cling wrapped in advance and frozen. Even a tart shell can be made ahead and stored easily in a refrigerator for a several days.

Here is the recipe of “Roasted Chicken and Peach Quiche”

Roasted Chicken and Peach Quiche

 

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Prep time

60 mins

Cook time

75 mins

Total time

2 hours 15 mins

 

Author: Lail Hossain

Recipe type: Brunch

Cuisine: Fusion

Serves: 6-8

Ingredients

• For Short crust:
• 250 gms(2 cups) all Purpose Flour
• 150 gms(2/3 cups) unsalted butter, chilled and cut into ½ inch cubes
• 2-3 table spoon ice cold water
• ½ teaspoon salt
• For marination:
• 250 gms(0.55lb) boneless chicken, cut in small thin strips
• 1 teaspoon garlic powder
• ½ teaspoon chili flakes
• 1 teaspoon oregano, dried
• 1 teaspoon lemon juice
• ½ teaspoon white pepper powder
• ¼ cup peach pulp, (I used fresh ones)
• ⅓ cup sliced peaches
• 1 table spoon oil
• Salt as per taste
• For Quiche:
• ¼ cup cream
• ¼ cup cheddar cheese
• ¼ cup mascarpone cheese
• ½ teaspoon chili flakes
• 3-4 basil leaves, Fresh and roughly torn into bite size
• 1 teaspoon garlic powder
• ½ teaspoon black pepper powder
• 1 teaspoon oregano, dried
• 1 teaspoon chives, fresh or dried
• 3 large eggs
• ½ cup peaches, cut in small cubes

Instructions

1. For Marination:
2. Combine all the ingredients in a bowl mentioned in the “For Marination” section of Ingredients.
3. Cover and refrigerate for 45mins.
4. Preheat the oven at 200C (about 390F).
5. Line the baking tray with a parchment or aluminum foil.
6. Spread the marinated chicken and peaches evenly.
7. Roast for 20 minutes or till chicken is done and peaches are brown.
8. For Tart shells:
9. Rub the cold butter with the flour and salt till it resembles coarse crumbs (some may also be pea size crumbs)
10. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form a dough (do not work too much on the dough).
11. Wrap the dough in a cling film and refrigerate it for 30 mins.
12. Take out the dough, place it between two parchment papers and roll it gently to form a circle of 14 inch diameter.
13. Grease the tart pan.
14. Very gently place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion
15. Pre-heat oven at 170C(about 340F) degrees.
16. Now fill the tart generously with pie weight, kidney beans or raw rice.
17. Bake the tart crust for 20 to 25 minutes
18. Once done, allow it to cool for few minutes and very carefully remove the pie weight.
19. For Quiche:
20. Preheat the oven at 170C(about 340F).
21. In a bowl, combine all the ingredients mentioned in the “For Quiche” section except cubed peaches.
22. Add roasted chicken peach mixture to the bowl and mix very well.
23. Pour this mixture over the baked tart crust.
24. Top it with cubes peaches and bake for 35 to 40 mins or check with a toothpick or skewer and it should come out clean.
25. The delicious roasted chicken and peach quiche is ready to be served. Enjoy it warm and crisp.

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This quiche will be perfect for the Eid table too. I hope you and family have a blessed Ramadan and a lot of Eid festivities next week!