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Pharaonic Chicken

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Ingredients

Adjust Servings:
4 boneless skinless chicken breast halves
4 boneless skinless chicken thighs
1/2 teaspoon ground allspice
2 1/2 teaspoons salt, divided
1/2 teaspoon ground cumin
1/3 teaspoon ground cinnamon
1 tablespoon sugar
1/3 cup olive oil
1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch (1 cm)-thick circles
4 garlic cloves, minced
1/2 cup fresh lemon juice
4 tablespoons grated romano cheese

Nutritional information

569.8
Calories
229 g
Calories From Fat
25.5 g
Total Fat
4.8 g
Saturated Fat
138.3 mg
Cholesterol
1722.2 mg
Sodium
41.2 g
Carbs
3.4 g
Dietary Fiber
5.5 g
Sugars
43.9 g
Protein
281g
Serving Size

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Pharaonic Chicken

Features:
  • Spicy
Cuisine:

This recipe deserves a 5-star for flavor -- it was ALL there, and DH declared the chicken "Splendiferous!" even though I substituted orange for the lemon juice, and left off the cheese. My one disappointment with the dish was that the sauce didn't stick to the chicken or potatoes -- it was so oily it was much more of a "dipping sauce" (perhaps this is what makes it Egyptian!!). BUT by _mashing_ the potatoes into most of the dish's sauce I took full advantage of the flavorful juices. With this adjustment, it is a 5-star meal (Update 2010: ...that I have made MANY times now!).

  • 95 min
  • Serves 4
  • Easy

Ingredients

Directions

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Pharaonic Chicken, I found this recipe in The Chicken Cookbook produced by the Tyson Chicken Comapany It’s very easy to make, and delicious!, This recipe deserves a 5-star for flavor — it was ALL there, and DH declared the chicken Splendiferous! even though I substituted orange for the lemon juice, and left off the cheese My one disappointment with the dish was that the sauce didn’t stick to the chicken or potatoes — it was so oily it was much more of a dipping sauce (perhaps this is what makes it Egyptian!!) BUT by _mashing_ the potatoes into most of the dish’s sauce I took full advantage of the flavorful juices With this adjustment, it is a 5-star meal (Update 2010: that I have made MANY times now!) , This recipe deserves a 5-star for flavor — it was ALL there, and DH declared the chicken Splendiferous! even though I substituted orange for the lemon juice, and left off the cheese My one disappointment with the dish was that the sauce didn’t stick to the chicken or potatoes — it was so oily it was much more of a dipping sauce (perhaps this is what makes it Egyptian!!) BUT by _mashing_ the potatoes into most of the dish’s sauce I took full advantage of the flavorful juices With this adjustment, it is a 5-star meal (Update 2010: that I have made MANY times now!)


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Steps

1
Done

Stir Together the Allspice, 1 1/2 Tsp Salt, Cumin, Cinnamon, Sugar and Olive Oil in a Medium Bowl. Add Chicken and Marinate For 15 Minutes.

2
Done

Preheat Oven to 425f.

3
Done

Boil the Potatoes in Water to Cover, Plus the Remaining Tsp Salt, For About 10 Minutes or Until Tender but not Soft. Drain.

4
Done

Place the Chicken in a Single Layer in a Large Baking Dish. Bake For 20 Minutes at 425f.

5
Done

Remove Chicken from Oven and Arrange Potatoes Between Pieces.

6
Done

in a Small Dish, Mix Together the Garlic and Lemon Juice. Pour This Over the Chicken and Potatoes.

7
Done

Return Chicken to Oven and Bake an Additional 12 Minutes.

8
Done

Sprinkle With Cheese and Return to Oven Until Cheese Melts.

9
Done

Serve.

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