Anyone have an awesome Egyptian chicken and rice recipe?!
Answers:
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 currant
1/2 cup blanched almond (roughly chopped)
2 tablespoons butter
1/2 cup vermicelli (2 or 3 nests)
Directions
1Cut chicken into small pieces!.
2Put olive oil, into large heavy pot over low heat!.
3Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper!.
4Stir, cover and cook until the chicken and onion has softened!.
5Add rice, stock cubes, 41/2 cups of hot water and salt to taste!.
6Cover and simmer until the rice is almost cooked!.
7Saute vermicelli in the 2 tbs of butter until it separates and is golden brown!.
8Tip vermicelli into rice and add currants and chopped almonds!.
9Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes!.
10Fluff rice with fork and serve!.
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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 currant
1/2 cup blanched almond (roughly chopped)
2 tablespoons butter
1/2 cup vermicelli (2 or 3 nests)
Directions
1Cut chicken into small pieces!.
2Put olive oil, into large heavy pot over low heat!.
3Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper!.
4Stir, cover and cook until the chicken and onion has softened!.
5Add rice, stock cubes, 41/2 cups of hot water and salt to taste!.
6Cover and simmer until the rice is almost cooked!.
7Saute vermicelli in the 2 tbs of butter until it separates and is golden brown!.
8Tip vermicelli into rice and add currants and chopped almonds!.
9Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes!.
10Fluff rice with fork and serve!.
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Egyptian Sauteed Chicken Livers
1lb chicken livers
5 cloves of garlic, crushed
1tsp powdered cardamom (or four cardamom pods, with the seeds smashed)
2tsp corn oil or vegetable oil
2tsp ground coriander seeds
200ml (6?fl oz) tomato juice, or the juice of three tomatoes, blended (make sure there are no seeds or skin)
Spice mix, to serve
1tsp ground cumin
1tsp salt
1tsp pepper
1 lemon, quartered, to serve
1!. Gently rub each of the chicken livers with flour, and then rinse under very cold water!. Then gently rub each liver with salt, and rinse!. Trim the livers and rinse again, drying well with a paper towel!. Place them in a bowl with the garlic and cardamom and season!. Cover and leave in the fridge for 2 hours!.
2!. Heat the oil in a heavy saucepan!. When it is smoking, add the coriander seeds!. Stir and fry for a minute or two until lightly brown!. Add the livers and cook, stirring gently, for three minutes until they have changed colour!. Add the tomato juice and turn the heat down to a simmer for 20 minutes!.
3!. Combine the cumin, salt and pepper and place in a small dish on the table to sprinkle on top!. Serve with rice and a squeeze of lemon!.
Serves 4, takes 25 minutesWww@FoodAQ@Com
1lb chicken livers
5 cloves of garlic, crushed
1tsp powdered cardamom (or four cardamom pods, with the seeds smashed)
2tsp corn oil or vegetable oil
2tsp ground coriander seeds
200ml (6?fl oz) tomato juice, or the juice of three tomatoes, blended (make sure there are no seeds or skin)
Spice mix, to serve
1tsp ground cumin
1tsp salt
1tsp pepper
1 lemon, quartered, to serve
1!. Gently rub each of the chicken livers with flour, and then rinse under very cold water!. Then gently rub each liver with salt, and rinse!. Trim the livers and rinse again, drying well with a paper towel!. Place them in a bowl with the garlic and cardamom and season!. Cover and leave in the fridge for 2 hours!.
2!. Heat the oil in a heavy saucepan!. When it is smoking, add the coriander seeds!. Stir and fry for a minute or two until lightly brown!. Add the livers and cook, stirring gently, for three minutes until they have changed colour!. Add the tomato juice and turn the heat down to a simmer for 20 minutes!.
3!. Combine the cumin, salt and pepper and place in a small dish on the table to sprinkle on top!. Serve with rice and a squeeze of lemon!.
Serves 4, takes 25 minutesWww@FoodAQ@Com
Chicken Molokhia:
Egyptian-Style Chicken And Molokhiya
2 pound chicken parts
1 small onion, quartered
spice packet: 1 stick cinnamon, 1/4 teaspoon mastic, 1 teaspoon peppercorns and 3 cardamom pods wrapped in cheesecloth
1 teaspoon salt
6 cups water
pinch sumac
pinch dried thyme
olive oil
1 cup cider vinegar
1/2 cup finely chopped red onion
pinch of ground cinnamon
14 ounce package frozen Molokhiya (available at Middle Eastern grocers)
1 tablespoons butter
1 tablespoon crushed garlic
1 teaspoon salt
2 tablespoons ground coriander
2 pita breads, cut into triangles and toasted until brown in the oven
2 cups freshly cooked white rice
METHOD
Place the chicken, onion, spice packet, and 1 teaspoon salt in a 4-quart casserole!. Add 6 cups water and bring to a boil!. Cover and cook at the simmer for 45 minutes, skimming from time to time!. Remove the chicken to an oiled baking pan, sprinkle with a pinch of sumac and thyme; moisten with a little broth and keep covered with a foil tent!.
About 1 1/2 hours before serving, preheat the oven to 425 F!.
Strain the chicken broth; discard the fat, measure the broth and add more water if necessary to make 4 cups!. Return to the saucepan and bring to the boil!. In a skillet heat the butter to sizzling, add the garlic and 1 teaspoon salt and the coriander and fry, stirring, until the texture is sandy and the color brown, but not burnt!. Add to the boiling broth and cook over medium heat for 15 minutes!.
An hour before mealtime bring soup to a boil, add frozen molokhia and cook uncovered over medium heat until it completely defrosts, without undue stirring!. (If using fresh or dried molokhiya, see note to cook!.) Makes about 3 cups sauce!. Meanwhile, set the chicken in the oven to brown!. Make the onion-vinegar-cinnamon dressing and let stand 30 minutes!.
To serve in layers in individual cereal bowls: place toasted pocket bread triangle on the bottom; add a few spoonfuls of plain rice, the chicken, a ladleful of sauce and top with a spoonful of the onion-vinegar-cinnamon dressing!.
Notes: One-half pound dried molokhiya can be substituted for fresh or frozen: rub the leaves between hands until finely crushed!. Forty minutes before serving, rinse quickly in a strainer, drain, soak in enough hot broth to cover for half an hour, then add to the boiling soup and cook uncovered for about 10 minutes!.
If using fresh molokhiya: Rinse and carefully dry!. Use a mezzaluna or half-moon chopper to finely chop then set aside until ready to add the last 10 minutes!. Don't worry if it feels a little slimy to the touch!. (A food processor can be used for the chopping!.) Add the fresh molokhiya to the boiling soup, immediately reduce heat and cook, uncovered, (to retain its green color) for 5 to 10 minutes!. Remove from the heat the moment it begins to boil!.
Seeds for growing molokhiya are available at some Middle Eastern
grocers in the spring!.
Serves 4
http://www!.egyptdailynews!.com/recipes/eg!.!.!.
**************************************!.!.!.
Egyptian Chicken & Rice (Biram Ruzz)
1 1/2 Cups medium grain uncooked rice
4 Boneless, skinless chicken breasts
1/2 tsp!. each Salt and Pepper
1 tsp!. each ground cardamom and garlic powder
2 Cups whole milk
1 (14 1/2 oz) Can of Chicken stock
4 Tblsp!. Butter
Preheat oven to 350 degrees!. Melt the butter in a 2 1/2 quart casserole and coat the inside of the pan thoroughly!. Add 1/2 of the rice!. Place the chicken breasts on top of the rice!. Sprinkle with the salt, pepper, cardamom and garlic powder!. Pour the rest of the rice evenly over the chicken!. Heat the milk with half of the chicken stock and carefully pour over the rice!. Cook uncovered in the oven about 30 minutes!. If becoming too dry, add the remaining chicken stock and cook an additional 30 minutes!. Remove from the oven, cover with foil and allow to steam for about 30 minutes!. Remove the foil and run a thin knife or spatula under to loosen the dish!. Turn out onto a plate and serve warm!.
http://auntlynnie!.freeservers!.com/Egypt!.!.!.!.
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Egyptian-Style Chicken And Molokhiya
2 pound chicken parts
1 small onion, quartered
spice packet: 1 stick cinnamon, 1/4 teaspoon mastic, 1 teaspoon peppercorns and 3 cardamom pods wrapped in cheesecloth
1 teaspoon salt
6 cups water
pinch sumac
pinch dried thyme
olive oil
1 cup cider vinegar
1/2 cup finely chopped red onion
pinch of ground cinnamon
14 ounce package frozen Molokhiya (available at Middle Eastern grocers)
1 tablespoons butter
1 tablespoon crushed garlic
1 teaspoon salt
2 tablespoons ground coriander
2 pita breads, cut into triangles and toasted until brown in the oven
2 cups freshly cooked white rice
METHOD
Place the chicken, onion, spice packet, and 1 teaspoon salt in a 4-quart casserole!. Add 6 cups water and bring to a boil!. Cover and cook at the simmer for 45 minutes, skimming from time to time!. Remove the chicken to an oiled baking pan, sprinkle with a pinch of sumac and thyme; moisten with a little broth and keep covered with a foil tent!.
About 1 1/2 hours before serving, preheat the oven to 425 F!.
Strain the chicken broth; discard the fat, measure the broth and add more water if necessary to make 4 cups!. Return to the saucepan and bring to the boil!. In a skillet heat the butter to sizzling, add the garlic and 1 teaspoon salt and the coriander and fry, stirring, until the texture is sandy and the color brown, but not burnt!. Add to the boiling broth and cook over medium heat for 15 minutes!.
An hour before mealtime bring soup to a boil, add frozen molokhia and cook uncovered over medium heat until it completely defrosts, without undue stirring!. (If using fresh or dried molokhiya, see note to cook!.) Makes about 3 cups sauce!. Meanwhile, set the chicken in the oven to brown!. Make the onion-vinegar-cinnamon dressing and let stand 30 minutes!.
To serve in layers in individual cereal bowls: place toasted pocket bread triangle on the bottom; add a few spoonfuls of plain rice, the chicken, a ladleful of sauce and top with a spoonful of the onion-vinegar-cinnamon dressing!.
Notes: One-half pound dried molokhiya can be substituted for fresh or frozen: rub the leaves between hands until finely crushed!. Forty minutes before serving, rinse quickly in a strainer, drain, soak in enough hot broth to cover for half an hour, then add to the boiling soup and cook uncovered for about 10 minutes!.
If using fresh molokhiya: Rinse and carefully dry!. Use a mezzaluna or half-moon chopper to finely chop then set aside until ready to add the last 10 minutes!. Don't worry if it feels a little slimy to the touch!. (A food processor can be used for the chopping!.) Add the fresh molokhiya to the boiling soup, immediately reduce heat and cook, uncovered, (to retain its green color) for 5 to 10 minutes!. Remove from the heat the moment it begins to boil!.
Seeds for growing molokhiya are available at some Middle Eastern
grocers in the spring!.
Serves 4
http://www!.egyptdailynews!.com/recipes/eg!.!.!.
**************************************!.!.!.
Egyptian Chicken & Rice (Biram Ruzz)
1 1/2 Cups medium grain uncooked rice
4 Boneless, skinless chicken breasts
1/2 tsp!. each Salt and Pepper
1 tsp!. each ground cardamom and garlic powder
2 Cups whole milk
1 (14 1/2 oz) Can of Chicken stock
4 Tblsp!. Butter
Preheat oven to 350 degrees!. Melt the butter in a 2 1/2 quart casserole and coat the inside of the pan thoroughly!. Add 1/2 of the rice!. Place the chicken breasts on top of the rice!. Sprinkle with the salt, pepper, cardamom and garlic powder!. Pour the rest of the rice evenly over the chicken!. Heat the milk with half of the chicken stock and carefully pour over the rice!. Cook uncovered in the oven about 30 minutes!. If becoming too dry, add the remaining chicken stock and cook an additional 30 minutes!. Remove from the oven, cover with foil and allow to steam for about 30 minutes!. Remove the foil and run a thin knife or spatula under to loosen the dish!. Turn out onto a plate and serve warm!.
http://auntlynnie!.freeservers!.com/Egypt!.!.!.!.
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EGYPTIAN BEEF AND RICE
1 lb!. ground round
1 lg!. or 2 med!. onion
1 1/2 c!. uncooked rice
1 c!. slivered almonds
1 c!. golden raisins
1 tsp!. ground cardamom
1 tsp!. cinnamon
1/2 to 3/4 tsp!. pepper
salt to taste
5 tbsp!. butter for frying, divided usage
2 chicken bouillon cubes
Grate onion over paper plate or into bowl so as not to lose the juice!. (Can also chop fine in processor using 1-cup water!.) Measure onion and juice plus enough water to measure 3 cups and 3 tablespoons!. Place this in saucepot used to cook the rice and begin to heat!.
Meanwhile, fry rice in 2 tablespoons butter in large skillet, stirring constantly until golden brown!. Add to onion liquid along with bouillon cubes and bring to boil, reduce heat, cover and cook 20 minutes!.
In fry pan used for rice, fry almonds in 2 tablespoons butter, stirring constantly over low heat until golden brown; remove!. Fry raisins in 1-tablespoon butter over low heat, stirring constantly until plumped; remove!.
Brown ground beef, drain and crumble!. Add spices to beef and continue to brown for a couple of minutes!.
Add cooked rice, fried raisins and almonds to meat and blend well!.
Taste and correct seasoning!.
Serves 8-10!.
Author's Note: An Egyptian/American woman taught this recipe to me while we were both living in Saudi Arabia where our husbands were working for Westinghouse!. Recipe looks harder than it is!
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1 lb!. ground round
1 lg!. or 2 med!. onion
1 1/2 c!. uncooked rice
1 c!. slivered almonds
1 c!. golden raisins
1 tsp!. ground cardamom
1 tsp!. cinnamon
1/2 to 3/4 tsp!. pepper
salt to taste
5 tbsp!. butter for frying, divided usage
2 chicken bouillon cubes
Grate onion over paper plate or into bowl so as not to lose the juice!. (Can also chop fine in processor using 1-cup water!.) Measure onion and juice plus enough water to measure 3 cups and 3 tablespoons!. Place this in saucepot used to cook the rice and begin to heat!.
Meanwhile, fry rice in 2 tablespoons butter in large skillet, stirring constantly until golden brown!. Add to onion liquid along with bouillon cubes and bring to boil, reduce heat, cover and cook 20 minutes!.
In fry pan used for rice, fry almonds in 2 tablespoons butter, stirring constantly over low heat until golden brown; remove!. Fry raisins in 1-tablespoon butter over low heat, stirring constantly until plumped; remove!.
Brown ground beef, drain and crumble!. Add spices to beef and continue to brown for a couple of minutes!.
Add cooked rice, fried raisins and almonds to meat and blend well!.
Taste and correct seasoning!.
Serves 8-10!.
Author's Note: An Egyptian/American woman taught this recipe to me while we were both living in Saudi Arabia where our husbands were working for Westinghouse!. Recipe looks harder than it is!
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aculaly i have a ethopin chicken recipes it is super good i made it for a school project and got a A+Www@FoodAQ@Com