EGYPTIAN CHICKEN
Bites of seasoned chicken breast mixed in a pilaf with currants, almonds and sauteed vermicelli. I got this recipe from a student (thanks Petroula!)and it has pleased even the fussiest and most unadventurous eaters,namely my MIL and BIL, so I would recommend it whole-heartedly. It's also very simple to make, you only dirty one pot and it makes a large amount.
Provided by joanna_giselle
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into small pieces.
- Put olive oil, into large heavy pot over low heat.
- Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.
- Stir, cover and cook until the chicken and onion has softened.
- Add rice, stock cubes, 41/2 cups of hot water and salt to taste.
- Cover and simmer until the rice is almost cooked.
- Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
- Tip vermicelli into rice and add currants and chopped almonds.
- Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.
- Fluff rice with fork and serve.
- NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely.
ANCIENT EGYPTIAN CHICKEN
Based off a marinade recipe, I used this for a whole chicken that I then cooked in a broiler. Brine chicken overnight in a salt/sugar/water mix first to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.
Provided by jaime in smyrna
Categories Whole Chicken
Time 8h
Yield 1 dinner, 4 serving(s)
Number Of Ingredients 9
Steps:
- If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non reactive container; if using whole birds, butterfly them; combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
- While the meat is warming to room temp.Prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade. You can marinate for up to 48 hours if properly refrigerated.
- If using chicken cubes thread on to skewers. Place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking.
- Whole chicken (5-7 pounds) 22 minutes a pound, butterflied whole chicken (3-5 pounds) 45-50 minutes; whole cornish hens (18 -24 oz) 45-55 minutes; breast half, boneless (4 oz) 8-10 minutes a side, (6-8 oz) 10 -15 minutes a side; leg or thigh (4-8 oz) 10-15 minutes a side.
Nutrition Facts : Calories 1042.8, Fat 81, SaturatedFat 18.9, Cholesterol 243.8, Sodium 239.3, Carbohydrate 10.1, Fiber 1.4, Sugar 1.3, Protein 58.9
EGYPTIAN LEMON CHICKEN WITH FIGS
This is a slight adaptation of a recipe found at Recipes4us.co.uk. The figs are tender and sweet but the lemon and thyme balance that out quite nicely. The fig's flavor makes me think of a raisin, cranberry and a cherry all mixed together. Sweet, but tangy at the same time. A super easy dish to put together & even easier to eat! :D
Provided by Tinkerbell
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.
- Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
- Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
- Sprinkle with the thyme and salt.
- Bake at 400° for about 40 minutes, or until chicken is no longer pink in the middle and juices run clear, basting half-way through cook time.
- Sprinkle with cilantro and serve immediately.
EGYPTIAN CHICKEN PANNE (BREADED FRIED CHICKEN BREASTS)
This is the perfect chicken dish for any occasion. Super easy and prep time includes marinating. As far as breading, many people make this by first dipping in flour, then in egg, then into bread crumbs, which does give a nice thick crust, but my recipe omits the egg and flour, using just bread crumbs, and they come out super crunchy and just as delicious! A friend of mine here in Cairo also omits the onion and marinates in garlic instead, I like the onion, but you could try garlic too. These go well with any pasta dish or rice. They make excellent leftovers for a delicious sandwich with tomato and mayo, that is if you have any left over! Enjoy!
Provided by cooking in cairo...
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Take and slice your chicken breasts into thinner slices. (Using a sharp knife, and holding one hand on top of breast, slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.).
- Put slices into glass mixing bowl or dish.
- Squeeze the juice of lemon onto chicken slices.
- Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
- Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.
- When ready to fry, take a slice and dip into bowl filled with bread crumbs. Do this until all chicken is breaded, setting each slice on a plate. (I sometimes bread ahead of time, putting breaded slices into refrigerator until ready to fry, seems the coating stays alittle better this way.).
- Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.
- Fry until golden brown on each side.
Nutrition Facts : Calories 167.2, Fat 3, SaturatedFat 0.7, Cholesterol 50.4, Sodium 223.6, Carbohydrate 14.6, Fiber 1, Sugar 1.8, Protein 19.3
EGYPTIAN GRILLED CHICKEN
This recipe is extremely simple to prepare. However, in order to achieve a perfect result, I recommend that you marinate the chicken for 24 hours. It really does make a difference to the flavour. This chicken dish is lovely served with rice and a spinach yoghurt salad.Borani Esfenaj.
Provided by Scots LassCairo
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the chicken fillets well and dry with kitchen towel.
- Whisk all marinade ingredients together.
- Place chicken in a glass dish, pour over marinade & ensure each piece is coated in the marinade.
- Cover glass dish with cling film & leave to marinate for as long as possible in refrigerator.
- It is best to begin preparation for this dish the day before in order to obtain the best result.
- Next day: Remove dish from refrigerator.
- Allow it to sit for 15 minutes at room temperature.
- Pre-heat grill and place fillets on the grill pan, brushing with remainder of marinade.
- Cook for approximately 25 minutes, brushing with marinade, turning once during cooking.
- Chicken should be moist and golden, but not tough and overcooked.
- If chicken browns too soon reduce grill heat to moderate.
- Enjoy!
QUICK AND EASY EGYPTIAN CHICKEN BROTH
My husband taught me this traditional Egyptian recipe. He says I make it better than his mom did! The trick is knowing exactly when to add the water, giving the chicken enough time to fry a little, but not letting it burn. Serve with rice and stewed vegetables.
Provided by Melinda Kreml-Gill
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Rub chicken with salt and pepper.
- Combine chicken, giblets, and butter in a 5-quart pot over medium heat. Add onion, cloves, cardamom, and bay leaf. Simmer, stirring occasionally, until moisture has evaporated. Cook chicken until lightly browned, 3 to 5 minutes.
- Pour in enough water to just cover the chicken. Simmer until flavors combine, about 20 minutes.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 6.6 g, Cholesterol 108.6 mg, Fat 28.5 g, Fiber 1.6 g, Protein 32.2 g, SaturatedFat 10 g, Sodium 136.3 mg, Sugar 2.4 g
CHICKEN LIVERS WITH VEGGIES, EGYPTIAN STYLE.
Make and share this Chicken Livers With Veggies, Egyptian Style. recipe from Food.com.
Provided by Mayas Mama
Categories Chicken Livers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a large non stick pan.
- Saute the onion, garlic, peppers and chili for 2 minutes.
- Add chicken livers and season. Saute till cooked all the way threw.
- Add pieces of tomato and toss with the liver.
- Season to taste and arrange on serving platter.
Nutrition Facts : Calories 245.7, Fat 14.4, SaturatedFat 7.3, Cholesterol 415.3, Sodium 147.6, Carbohydrate 8.6, Fiber 2.2, Sugar 4.8, Protein 20.7
EGYPTIAN YELLOW CHICKEN WITH ALMONDS
Make and share this Egyptian Yellow Chicken With Almonds recipe from Food.com.
Provided by ElaineAnn
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken and pat dry. Sprinkle with salt and pepper.
- Heat 3/4 of the oil in a pan and lightly saute the garlic and almonds. Add saffron, stir into the hot oil and garlic.
- Add chicken and brown on both sides. Sprinkle in the parsley and pour in the water or stock.
- Cover the pan tightly and simmer for 1 hour until the chicken is tender.
- Turn the chicken 2 or 3 times during cooking, season to taste and add more water or stock if the dish dries.
- Serve covered with eggs and almonds.
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