Ancientegyptianchicken Recipes

EGYPTIAN CHICKEN

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

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.

EGYPTIAN ROASTED CHICKEN

Steps:

• Place brine ingredients in pot. Bring to boil until salt and honey are dissolved. Cool
• When brine is cooled place chicken in large bowl and pour brine mixture to cover the chicken. Add more water if needed. Cover with plastic wrap and let sit over night. The longer the better.
• Heat oven to 350.
• Take chicken out of the brine and let drain.
• To make rub.
• Place garlic and cumin in bowl of mortal and pestle and make into a paste adding oil to make a paste.
• Place chicken in baking pan. Rub cumin mixture on the skin of the chicken.
• Sprinkle with salt and pepper
• Bake for about 45 minutes or an hour.