Egyptian Roasted Chicken Recipes

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

Ingredients

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.

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