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May 10
The month of Mary: A Marian Month

Saint of the day:

Prophet Job 

Patron Saint of despair, sufferers of depression, and lepers

Prophet Job's Story 

Job (/dʒoʊb/ JOHB; Hebrew: אִיּוֹב‎ – 'Iyyōḇ; Greek: Ἰώβ – Iṓb) is the central figure of the Book of Job in the Bible. In rabbinical literature, Job is called one of the prophets of the Gentiles.[1] In Islam, Job (Arabic: أيوب‎, romanized: Ayyūb) is also considered a prophet. Job is presented as a good and prosperous family man who is beset by Satan with God's permission with horrendous disasters that take away all that he holds dear, including his children, his health, and his property. He struggles to understand his situation and begins a search for the answers to his difficulties.





Job 42

Job’s Confession

42 Then Job answered the Lord and said, 2 “I know that You can do all things, And that no plan is impossible for You. 3 ‘Who is this who conceals advice without knowledge?’ Therefore I have declared that which I did not understand, Things too wonderful for me, which I do not know. 4 ‘Please listen, and I will speak; I will ask You, and You instruct me.’ 5 I have heard of You by the hearing of the ear; But now my eye sees You; 6 Therefore I retract, And I repent, sitting on dust and ashes.”






Salalah, Oman
The tomb of Job







Chicken & Dates Majboos


  • 1 large chicken leg quarter

  • 65g / 2.3oz (1/3 cup) basmati rice

  • 2 tsp olive oil

  • 1/4 onion (brown or white)

  • 1 garlic clove, minced

  • 180ml (3/4 cup) chicken or vegetable stock 

  • 1 large tomato, diced

  • 2 tbsp raisins

  • 1 loomi (4-6 holes pierced in the skin with a knife) or 1 tsp lime juice

  • 2 cardamom pods, with a small slit cut into each with a sharp knife

  • 1 small cinnamon stick

  • 4 dates


For Spice Mix:

  • ¼ tsp turmeric

  • ¼ tsp fennel seeds

  • ¼ tsp cumin

  • ¼ tsp crushed coriander seeds



  1. Mix together all the spice mix ingredients. Pat the chicken dry with some kitchen towel and use a small amount of the spice mix to rub into the skin. Leave for at least 15 minutes while you prepare everything else. Rinse and soak the rice for 15 minutes.

  2. Heat half the oil in a large frying pan/skillet over medium-high heat. Add the chicken and sear on all sides (you just want the skin to turn a light golden brown – not to fully cook) and then set aside.

  3. Add the onions to the pan and fry for around 5-6 minutes until softened. 

  4. Add the garlic, spice mix, cinnamon stick and loomi to the onions and cook for a further minute before stirring in the stock, tomato, dates and raisins. Add the chicken back to the pan, season well and reduce the heat to low. Cover and cook for 15 minutes. 

  5. After 15 minutes remove the loomi, cinnamon stick and discard and remove the chicken and set aside. Stir the rice into the mixture increase the heat to medium and simmer, uncovered for 10 minutes. Until the water has mainly evaporated. Reduce the heat to low and cover and cook for a further 15 minutes.

  6. While the rice is cooking, heat the remainder of the oil in another frying pan over medium-high heat and when hot, add the chicken. Cook and turn regularly until the chicken is dark brown and a little charred. It should take around 8-10 minutes to get a good deep colour and crispy skin.

  7. Serve the rice on a plate and then add the chicken on top. Garnish with some fresh parsley or mint, toasted almonds sliced and serve with some raita drizzled over the top.

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