Egyptian Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANCIENT EGYPTIAN CHICKEN



Ancient Egyptian Chicken image

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

2 lbs chicken breasts or 2 lbs boneless chicken thighs
1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 garlic cloves, finely minced
1 teaspoon cayenne pepper
1 (16 ounce) bottle beer
salt & freshly ground black pepper, to taste

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 CHICKEN



Egyptian Chicken image

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

2 large chicken breasts
1 medium onion
1/2 teaspoon allspice
1/2 teaspoon paprika
1/2 teaspoon coriander
1 teaspoon cumin
fresh ground black pepper
salt
1/2 cup olive oil (can put a bit less)
2 large chicken stock cubes (4 of the square ones)
2 cups long-grain rice (bonet, par-boiled)
1/2 cup currants
1/2 cup blanched almond (roughly chopped)
2 tablespoons butter
1/2 cup vermicelli (2 or 3 nests)

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.

EGYPTIAN CHICKEN PANNE (BREADED FRIED CHICKEN BREASTS)



Egyptian Chicken Panne (Breaded Fried Chicken Breasts) image

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

4 boneless skinless chicken breasts
1 lemon, juice of
1 small onion (grated into liquid)
salt & pepper
1 cup fine breadcrumbs (you may use more or less)
oil (for frying)

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



Egyptian Grilled Chicken image

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

500 g chicken breast fillets
4 garlic cloves (crushed)
1 cup olive oil
1 cup fresh lemon juice
1/2 teaspoon lemon zest
2 teaspoons dried oregano
salt and black pepper

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!

More about "egyptian chicken recipes"

EGYPTIAN MOLOKHIA WITH ROASTED CHICKEN - THE MATBAKH
egyptian-molokhia-with-roasted-chicken-the-matbakh image
Web 2019-12-03 Set oven to 425 ℉ (220 ℃). Place boiled chicken into a baking pan. In a separate bowl, mix the tomato paste, lime juice, salt, …
From thematbakh.com
5/5 (6)
Total Time 2 hrs 15 mins
Category Entree, Main Course, Main Dish
Calories 562 per serving
  • Make sure the frozen molokhia has thawed. Keep it in the package until it's ready to be added to the broth.


EGYPTIAN ROASTED CHICKEN - MY WELL SEASONED LIFE
egyptian-roasted-chicken-my-well-seasoned-life image
Web 2015-05-20 The longer the better. Heat oven to 350. Take chicken out of the brine and let drain. To make rub. Place garlic and cumin in bowl of mortal and pestle and make into a paste adding oil to make a paste. …
From mywellseasonedlife.com


10 BEST EGYPTIAN SPICES CHICKEN RECIPES | YUMMLY
10-best-egyptian-spices-chicken-recipes-yummly image
Web 2022-10-31 chicken, fresh mozzarella cheese, basil, olive oil, sugar, tap water and 10 more Date, Coconut, and Spices Truffles El invitado de invierno coconut oil, vanilla pod, cocoa powder, ground cinnamon, dried …
From yummly.com


| EGYPTIAN ROASTED CHICKEN & POTATOESFOOD OF EGYPT
egyptian-roasted-chicken-potatoesfood-of-egypt image
Web 2011-07-11 1 cup of water. Directions: ~ Preheat the oven to 425 degrees. ~ When cutting the onions and potatoes, make sure they’re similar in size. ~ Add the potatoes and onions to a baking pan, typically 15-inch x 10 …
From foodofegypt.com


20 TRADITIONAL EGYPTIAN RECIPES - INSANELY GOOD
20-traditional-egyptian-recipes-insanely-good image
Web 2022-06-09 Puff pastry (not day-old bread) is soaked in milk and loaded with coconut flakes, raisins, nuts, and sugar. The oven takes care of the rest, and when it’s done, my goodness, you are treated to pudding …
From insanelygoodrecipes.com


EGYPTIAN CRISPY CRUSTED DUKKAH CHICKEN RECIPE
Web 2021-12-06 Set a wire rack on 2 rimmed baking sheets. In a shallow bowl, stir together the flour and cornstarch. In a second smaller bowl, use a fork to beat the eggs and 1 …
From dobbernationloves.com
5/5 (1)
Total Time 30 mins
Category Main Course
Calories 529 per serving


SANEYAT BATATES - AN EGYPTIAN CHICKEN AND POTATO CASSEROLE
Web Today we're making Saneyat Batates, An Egyptian casserole that contains Chicken and Potatoes. This is a simple and delicious weeknight meal, and goes perfect...
From youtube.com


EGYPTIAN CHICKEN KABOBS WITH MINT POTATO SALAD
Web Combine yogurt, turmeric, mustard and curry powder, cardamom and lemon juice. Pour over chicken and marinate in the refrigerator for at least an hour. Soak skewers in warm …
From chicken.ca


10 BEST EGYPTIAN CHICKEN WITH RICE RECIPES | YUMMLY
Web 2022-10-23 broth, chicken, wild rice, onion, carrot, balsamic vinegar, garlic clove and 9 more Fake Duck Rice Hoje para Jantar tomatoes, chicken, olive oil, bay leaf, ground …
From yummly.com


EGYPTIAN CHICKEN MOLOKHIA RECIPE - THE ODEHLICIOUS
Web 2021-05-08 STEP 1. STEP 2. STEP 3. STEP 4. Once the chicken is boiled for at least 25 minutes, transfer the cooked molokhia leaves to the pot, and let it simmer for additional …
From theodehlicious.com


RECIPE: ONE-PAN EGYPTIAN CHICKEN DINNER | CBC LIFE
Web 2019-02-19 Preparation. Preheat oven to 450F. Line a baking sheet with tin foil. Place all spices and salt into mortar and pestle and grind to a fine powder. Place chicken pieces, …
From cbc.ca


EGYPTIAN-STYLE CHICKEN KEBABS RECIPE - THE SPRUCE EATS
Web 2022-04-14 Gather the ingredients. Combine the yogurt, lemon juice, vinegar, salt, black pepper, curry, turmeric, mustard, and cardamom in a large glass or plastic bowl. Add the …
From thespruceeats.com


EGYPTIAN CHICKEN RECIPES
Web The best egyptian spices chicken recipes on yummly egyptian roasted chicken egyptian roasted chicken potatoes egyptian roasted chicken potatoes. Based off a marinade …
From chickenrecipespinit.blogspot.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #poultry     #rice     #african     #easy     #beginner-cook     #chicken     #egyptian     #one-dish-meal     #inexpensive     #meat     #chicken-breasts     #pasta-rice-and-grains

Related Search