Egyptian Chicken Food

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-STYLE CHICKEN KEBABS

Steps:

• Gather the ingredients.
• Combine the yogurt, lemon juice, vinegar, salt, black pepper, curry, turmeric, mustard, and cardamom in a large glass or plastic bowl.
• Add the cubed chicken to the bowl and toss to combine. Cover and refrigerate for 1 to 4 hours.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the chicken pieces and thread onto skewers, alternating with pieces of onion, using about 5 pieces of chicken per skewer.
• Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until cooked through and the internal temperature reaches 165 F.
• Serve garnished with tomato slices, green pepper rings, and fresh mint or parsley.