Ancient Egyptian 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.

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

Ingredients

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

GREEK CHICKEN

Greek Chicken image

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Provided by Karen

Categories World Cuisine Recipes European Greek

Time 8h45m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

Steps:

In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg

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