Egyptian Chicken

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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 currants
• 1/2 cup blanched almond (roughly chopped)
• 2 tablespoons butter
• 1/2 cup vermicelli (2 or 3 nests)

Recipe

• 1 cut chicken into small pieces.
• 2 put olive oil, into large heavy pot over low heat.
• 3 add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.
• 4 stir, cover and cook until the chicken and onion has softened.
• 5 add rice, stock cubes, 41/2 cups of hot water and salt to taste.
• 6 cover and simmer until the rice is almost cooked.
• 7 saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
• 8 tip vermicelli into rice and add currants and chopped almonds.
• 9 turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.
• 10 fluff rice with fork and serve.
• 11 note: this recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely.