LMB Ramadan Diary – 13th Roza

Prayer for the Day:

After performing ablutions (wudu): “Oh Allah, Make me among those who turn to You in repentance, and make me among those who are purified.” Ameen (Sahih Al Tirmidhi)

Today’s To-do:

Share your iftaari. Pack enough food for two or even a small family if you can manage it, and go out into the streets. You are bound to find homeless and hungry people who would love to have a share from your plate.

Thought for the Day:

Don’t restrict the good that you can do to one month of the year. It’s not about how much you can do keeping your lifestyle in mind, it’s how often you do what you can that marks its significance.

Recipe of the Day: Chicken Thighs with Peppers and Olives

Prep: 20 minutes
Cook: 25 minutes


12 skinless, boneless chicken thighs (2 to 2-1/2 pounds total)
2 tablespoons olive oil
1 large onion, chopped
1 medium red sweet pepper, cut into thin strips
3 cloves garlic, minced
1 cup uncooked long grain rice
1/4 teaspoon thread saffron, crushed, or 1/8 teaspoon ground saffron
1/2 cup green olives, halved
1/2 cup chicken broth
Lemon wedges


1. Sprinkle chicken with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add chicken and cook about 10 minutes or until browned, turning once. Remove chicken, reserving 1 tablespoon drippings in skillet.

2. Add onion, sweet pepper strips, and garlic to skillet; cook and stir for 4 to 5 minutes or until vegetables are tender. Stir in rice and saffron. Add olives; chicken broth; and 1-1/2 cups water. Bring to boiling. Return chicken to skillet; reduce heat. Simmer, covered, about 25 minutes or until chicken is no longer pink and rice is tender. Serve with lemon wedges. Makes 6 servings.

Taken from Better Homes & Gardens

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