Egyptian Chicken

Name: Egyptian Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 2 large chicken breasts; 1 medium onion; 0.5 tsp allspice; 0.5 tsp paprika; 0.5 tsp coriander; 1 tsp cumin; fresh ground black pepper; salt; 0.5 cup olive oil; 2 large chicken stock cubes; 2 cup long-grain rice; 0.5 cup currants; 0.5 cup blanched almond; 2 tbsp butter; 0.5 cup vermicelli

Chicken, coriander and rice steamed and spiced with allspice and paprika.

30 min · Serves 6 · Medium

Method

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Time: Prep 5 min · Cook 25 min · 30 min total
Difficulty: medium

1
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.
2
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.
3
Cover and simmer until the rice is almost cooked. Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
4
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.
10 min