Egyptian Chicken
Egypt inspired egyptian chicken featuring chicken breast. A world classic for one.
Ingredients
- 1 tbspn olive oil (1)
- 5 level tbspn (75 ml) long grained rice
- 1 chicken breast
- pinch of salt
- 75 gm onion (prepared weight)
- 1 chicken stock cube
- ¼ tspn allspice
- 1 tbspn oil (2)
- ¼ tspn paprika
- 1 tbspn butter
- ¼ tspn ground coriander
- 50 gm (1 or 2 nests) vermicelli
- ½ tspn ground cumin
- 50 gm currants
- freshly ground black pepper to taste
- 20 gm (1 tbspn) blanched almonds
Method
- 1
Cut the chicken into approx 1 inch (2.5 cm) pieces.
- 2
Chop the onion.
- 3
Chop the almonds.
- 4
Over a low flame heat the oil (1) in a wok or heavy pan and add the chicken, onion, allspice, paprika, coriander, cumin and pepper to taste and cook, stirring regularly, for about .
- 5
Add the rice, 200 ml of water, salt, crush in the stock cube and simmer for about or until the rice and chicken is cooked, adding more water as needed to prevent drying and to maintain the desired consistency, stirring occasionally to prevent the rice sticking to the pan.
- 6
In the meantime melt the butter in a pan, add the oil (2) and fry the vermicelli until it is golden brown. It may need to be broken up if it doesn't naturally separate.
- 7
When the rice has cooked, add the vermicelli, currants and chopped almonds to the rice, stir, and heat through.