Skip to main content

Featured

Gulf on Edge as UAE Oil Hub Blaze Fuels Iran–US Tensions

  Smoke rises in the Fujairah oil industry zone, caused by debris after interception of a drone by air defences. A surge in regional tensions has followed a major fire at a UAE oil hub, sparked by debris from intercepted drones, as Iran vows retaliation for a recent U.S. strike on its Kharg Island oil facilities. The incident has intensified fears of broader conflict across the Gulf, with Iran warning that parts of the UAE could be considered legitimate targets.  A significant fire erupted at a major oil hub in Fujairah, United Arab Emirates, after debris from intercepted drones fell onto the facility, disrupting operations and sending plumes of smoke across the region. The blaze occurred amid escalating hostilities following a U.S. strike on Iran’s Kharg Island—Tehran’s primary oil export terminal. Iran responded with sharp warnings, declaring that U.S. “hideouts” within the UAE could be targeted as legitimate military sites. The threat came as Iran continued missile and d...
Post a Comment
Read more

article

Labels

Chicken Cacciatore

 

Ingredients:

  • 4 chicken thighs
  • 2 chicken breasts (with skin and backbone, halved crosswise)
  • 2 teaspoons salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper (plus more to taste)
  • 1/2 cup all-purpose flour (for dredging)
  • 3 tablespoons olive oil
  • 1 large red bell pepper (chopped)
  • 1 onion (chopped)
  • 3 garlic cloves (finely chopped)
  • 3/4 cup dry white wine
  • 1 (28-ounce) can diced tomatoes (with juice)
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves

Instructions:

  1. Season the chicken with 1 teaspoon of salt and 1 teaspoon of pepper. Dredge the chicken in the flour and coat well.
  2. In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken and brown on both sides. Remove from the pan and set aside.
  3. Keeping the same pan over medium heat, add the peppers, onions, and garlic and sauté until tender, about 5 minutes.
  4. Add the wine and simmer for 1 minute. Add the tomatoes with their juice, broth, capers, and oregano. Return the chicken to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
  5. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  6. If using, sprinkle the chopped basil over the chicken and serve.


Labels:

Comments

Post a Comment