Ingredients
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1
-
-
-
1/2
-
2
-
2
-
1/2
-
1/2
-
2
-
1/2
Directions
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 , Really, really good Spicy, but not hot, just flavorful, simple, easy to make, and the fact that it’s a one pot dish, add to the appeal of this dish I really loved the almonds mixed in I will def make this again! Thanks
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Steps
|
1
Done
|
Cut Chicken Into Small Pieces. |
|
2
Done
|
Put Olive Oil, Into Large Heavy Pot Over Low Heat. |
|
3
Done
|
Add Chicken, Chopped Onion and the Allspice, Paprika, Coriander, Cumin and Pepper. |
|
4
Done
|
Stir, Cover and Cook Until the Chicken and Onion Has Softened. |
|
5
Done
|
Add Rice, Stock Cubes, 41/2 Cups of Hot Water and Salt to Taste. |
|
6
Done
|
Cover and Simmer Until the Rice Is Almost Cooked. |
|
7
Done
|
Saute Vermicelli in the 2 Tbs of Butter Until It Separates and Is Golden Brown. |
|
8
Done
|
Tip Vermicelli Into Rice and Add Currants and Chopped Almonds. |
|
9
Done
|
Turn Off Hotplate, Put a Teatowel Over the Pot, Cover With Lid and Allow to Steam For 10 Minutes. |
|
10
Done
|
Fluff Rice With Fork and Serve. |
|
11
Done
|
Note: This Recipe Can Be Easily Made Vegetarian If You Substitute Vegetable Stock Cubes Instead of Chicken and Omit the Chicken Breast Entirely. |
