Pharaonic Chicken Recipes

PERUVIAN CHICKEN

Steps:

• Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

PHARAONIC CHICKEN

Steps:

• 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.
• Preheat oven to 425°F.
• Boil the potatoes in water to cover, plus the remaining tsp salt, for about 10 minutes or until tender but not soft. Drain.
• Place the chicken in a single layer in a large baking dish. Bake for 20 minutes at 425°F.
• Remove chicken from oven and arrange potatoes between pieces.
• In a small dish, mix together the garlic and lemon juice. Pour this over the chicken and potatoes.
• Return chicken to oven and bake an additional 12 minutes.
• Sprinkle with cheese and return to oven until cheese melts.
• Serve.

CHICKEN MOROCCO

Steps:

• In a large saucepan or Dutch oven, place olive oil over high heat.
• Add chicken and cook about 10 minutes, turning to brown on all sides.
• Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric, and water.
• Bring to a simmer, reduce heat to low and cook about 20 minutes.
• Meanwhile make couscous according to directions on package and divide among 4 serving bowls and set aside.
• Stir in zucchini to the chicken in the pot, and cook about 10 minutes more.
• Remove cinnamon sticks and add salt and pepper.
• Serve chicken over the couscous with sauce spooned over.

POLYNESIAN CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.