Chicken Roast

Salty Dark and Milk Chocolate Skillet Cookie

Butter - 8 tbsp., melted

Sugar - 3/4 cup

Egg - 1

Vanilla extract - 1 tsp

AP Flour - 1¼ cup

Baking Soda - ½ tsp

Salt - 1/2 tsp

Milk Chocolate - 2 oz, finely chopped

Dark Chocolate - ½ cup

Vanilla Ice Cream

Maldon Salt

Extra Chocolate shavings

Heat oven to 350°F. In a mixing bowl combine melted Butter and Sugar. Stir until fully incorporated. 

Mix in Egg and Vanilla. Add the AP Flour, Baking soda and Sea Salt to the bowl. Stir until a dough forms and no dry bits remain. 

Stir in both Chocolates. Press dough into a lightly greased 8" or 10" cast iron skillet. Bake until center is firm, but still gooey 18 to 20 minutes. 

Remove from oven and cool slightly. Top with Ice Cream and maldon Salt and extra Chocolate shavings.

Sulaimani Tea

Cinnamon - 1 small piece

Cardamom - 1

Star Anise - 1

Clove - 2

Tea Powder - ½ teaspoon

Jaggery to taste

Lemon Juice to taste

In a medium pot, bring 1 1/4 cups of water to a rolling boil.

Once boiling, add the Cinnamon, Cardamom, Star Anise, and Clove, and let it simmer for about 5 minutes.

Add the Tea powder and continue to boil for another 5 minutes.

Stir in the Jaggery until well mixed.

Remove from heat and strain the Tea into individual cups.

Add Lemon juice and serve hot.