Egyptian Chicken

Name: Egyptian Chicken
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)

15 ingredients

11 steps

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)

Directions

1

Cut chicken into small pieces.
2

Put olive oil, into large heavy pot over low heat.
3

Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.
4

Stir, cover and cook until the chicken and onion has softened.
5

Add rice, stock cubes, 41/2 cups of hot water and salt to taste.
6

Cover and simmer until the rice is almost cooked.
7

Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
8

Tip vermicelli into rice and add currants and chopped almonds.
9

Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.
10

Fluff rice with fork and serve.
11

NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely.