Egyptian Chicken Recipes

Vegetables and legumes are popular in Egyptian cuisine because the rich Delta and Nile Valley areas produce plenty of good quality crops. This cuisine can be traced back to Ancient Egypt.

The pyramid workers were paid in beer, onions, and bread, which was the typical peasant diet. Beer disappeared from the diet after the Muslim conquest but onions retained their place as the main vegetable flavoring in Egyptian dishes.

Beans were also popular and remain so today. Vegetarianism is popular in the country, since vegetables are grown so abundantly and meat is expensive there, although fish and seafood is abundant along the coastlines. Bread is another important staple and many Egyptians enjoy bread at every meal, either piling it with ingredients to make it a kind of edible plate or dipping it in their other recipes.

Recipe For Chicken Casserole With Bulgur Wheat

Bulgur wheat is made from hulled, steamed, ground wheat grains and you can get this in coarse or fine grains. It is great for making Egyptian salads. If you want to make a tasty casserole with this Egyptian ingredient, you need to grease a big casserole dish. Combine two drained six ounce cans of marinated artichoke hearts, three grated carrots, a drained fifteen ounce can of chickpeas, half a cup of poultry broth, quarter of a cup of white wine and a fifteen ounce can of tomatoes. Stir in a teaspoon of chopped garlic, a cup of bulgur, a tablespoon of grated lemon zest and a tablespoon of chopped fresh mint. Add this mixture to the casserole dish.

Combine two tablespoons of corn starch with four tablespoons of cold water until smooth, and then add this to the vegetables, stirring well. Put a cup up broiler-fryer chicken on top and cover the casserole with its lid. Bake in a 350 degrees F oven for forty five minutes. Take the cover off and give it another fifteen minutes uncovered or until the poultry is cooked through. This recipe serves six and it is nice served sprinkled with quarter of a cup each of chopped fresh cucumbers and chopped fresh parsley.

How To Make Pasta Chicken Corniche

This recipe is really flavorful and serves eight people. Make sure the tomatoes are ripe. Roma tomatoes are especially good for this dish. You can use three garlic cloves if you prefer a stronger garlic flavor.

What You Will Need:

1 skinless chicken in 8 pieces or 5 lbs of bone-in, skinless chicken breasts
3 cloves
2 bay leaves
1 2/3 cup water
2 finely chopped onions
1 tablespoon olive oil
2 lbs peeled, seeded, chopped fresh tomatoes
1 lb macaroni or pasta noodles
2 mashed garlic cloves
1 tablespoons wine vinegar
1/2 cup dry red wine
Pinch each of cinnamon and paprika
1/4 cup parmesan
Salt and black pepper

How To Make It:

Brown the chicken in batches in the olive oil in a pot for about three minutes per side. Take the poultry out and add the onions and garlic. Saute until soft. Add the water, wine, tomatoes, cloves, vinegar, paprika, cinnamon, bay leaves, and bring it to a boil. Add the chicken and cover the pot. Simmer for forty five minutes or until the chicken is done.

Take the chicken out of the pot and keep it warm. Discard the cloves and bay leaves. Skim the fat off the top. Cook the pasta, then drain it and stir it into the sauce. Season to taste, and then serve with some freshly grated parmesan.

Egyptian chicken makes a change from your favorite baked chicken rice recipe and might become another family favorite. If you are looking for an easy yet impressive boneless chicken recipe, what about making a wonderful and moist chicken cordon bleu recipe?

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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