Egyptian Chicken And Rice Recipes

CAST IRON CHICKEN + RICE WITH EGYPTIAN SUMMER

Steps:

• Preheat Oven to 375
• In a large bowl, season the chicken with 1 tbsp of Egyptian Summer and toss evenly.
• In a large cast iron pan, heat 2 tbsp of the grapeseed oil at a little higher than medium high heat. Lay the chicken skin side down in the pan and cook until beginning to brown; flip and cook for 1 more minutes and move to a plate. Does not have to be cooked through as we will continue cooking it later.
• In now empty pan, add the onions. There should be some fat leftover from the chicken, if pan seems a little dry, add some more grapeseed oil. Cook until onions are soft and add the garlic; cook for one more minute.
• Add the rice and toss to coat; then add the broth, coconut milk, lemon zest, remaining 1/2 tbsp of Egyptian Summer spice blend and salt. Bring to a boil, remove from heat and cover.
• Place in oven for 30 minutes or until chicken is cooked through and rice is nice and fluffy!
• Serve with lemon wedges to squeeze on top.

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.

THE PERFECT EGYPTIAN RICE WITH VERMICELLI

Steps:

• Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
• Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
• Bring water to a boil in a saucepan.
• Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.