If you’re like me and love to cook, you probably also spend time geeking out on cookware.
We’re in luck, you will love Kana the new stylish and sustainable cookware brand disrupting the industry with innovative and functional designs as well as a strong commitment to sustainability.
One of the key features of Kana is its construction. The brand uses sustainably sourced and recycled materials to create products that are both long-lasting and versatile. The Milo range is made of 40% cast iron and are manufactured in BSCI Certified Factories adhering to ISO standards.
From matte finishes to pretty colors and details, Kana will make sure that you get a functional and beautiful kitchen gear refresh. The brand’s products are designed with both form and function in mind, ensuring that they not only perform well but also look great in your kitchen.
I’ve selected 2 of my favorite products but if I had to pick one, I’d go for the Classic Dutch Oven, perfect for family size meals. As for colours, Dijon but that depends on your kitchen, course!
In need of cooking inspiration? I’ve picked out my favorite recipe from Persiana cookbook which is perfect to use in the Classic Dutch Oven.
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This is an easy recipe, it just takes a long time to cook (2h). Trust me, you won’t regret. The perfect dish for a cold weekend with some friends to sit around the table and stay there for while…
2 large onions or 3 small onions, roughly diced
8 large bone-in chicken thighs, skin removed
generous pinch of saffron threads
2 tsp ground cumin
1/2 tsp ground cinnamon
juice of 2 oranges
sea salt flakes and ground pepper
2 large fennel bulbs, topped and tailed and cut into quarters
3 tbsp clear honey
2 large handfuls of dried barberries (dried cranberries work too)
* Set a large saucepan over a medium heat if using gas, or medium-high heat if cooking on electric, and add a couple of good glugs (about 4 tablespoons) of olive oil to the pan. Fry the onions until they are translucent and just begin to take on a golden-brown colour around the edges. Add the chicken thighs and coat them in the onion mixture to seal the flavour into the meat. Cook until you get just a little colour onto the thighs.
** Grind the saffron with a pestle and mortar (or with your fingers when sprinkling it into the pot) and add it to the chicken, stirring well to ensure the chicken thighs are evenly coated in onion and saffron. Lastly add the cumin, cinnamon, orange juice and a generous amount of sea salt flakes and black pepper and give everything a final stir.
*** Pour over jusy enough boiling water to cover the chicken, then add the fennel quarters and honey. Cover the pan with a lid, reduce the temperature to low and simmer for 1h, stirring after 30 minutes or so to prevent sticking. After the hour passed, add the barberries and stir gently, then cover and cook for another hour. The slower and longer you cook this dish, the richer and better it will taste.
**** After the full 2 hours of cooking, check the chicken and fennel to ensure they are still intact and give the ingredients another careful stir. Re-cover and cook for a further 20 minutes, then serve with basmati rice.