Best 2 Ancient Egyptian Chicken Recipes
In the heart of the ancient Egyptian civilization, a culinary masterpiece was born, a dish that has stood the test of time and continues to tantalize taste buds to this day: Ancient Egyptian Chicken. This delectable dish, rooted in the rich history and traditions of Egypt, embodies the harmonious fusion of flavors and textures that have captivated food enthusiasts for centuries. Embark on a culinary journey through time as we explore the secrets behind this iconic dish and present you with three enticing variations that pay homage to the culinary legacy of ancient Egypt:
1. **Classic Ancient Egyptian Chicken:** Experience the authentic taste of Ancient Egypt with this traditional recipe. Succulent chicken pieces are marinated in a fragrant blend of aromatic spices, herbs, and zesty lemon juice, then slowly cooked to perfection in a clay pot or Dutch oven. The result is a tender and flavorful chicken imbued with the essence of ancient Egyptian cuisine.
2. **Roasted Ancient Egyptian Chicken with Vegetables:** Elevate the classic recipe with a vibrant array of roasted vegetables. Tender chicken pieces are roasted alongside a medley of colorful vegetables, including bell peppers, zucchini, carrots, and potatoes. Infused with the tantalizing flavors of cumin, coriander, and garlic, this dish is a symphony of textures and tastes that will transport you to the vibrant markets of ancient Egypt.
3. **Ancient Egyptian Chicken Stew:** Immerse yourself in the warmth and comfort of this hearty chicken stew. Chunks of chicken are simmered in a rich and flavorful broth infused with the aromatic trinity of onion, garlic, and ginger. Spiced with a delicate blend of cumin, coriander, and cinnamon, this stew is a culinary tapestry that weaves together the flavors and traditions of ancient Egypt.
Ready your taste buds for a culinary expedition into the past as we uncover the secrets of Ancient Egyptian Chicken and embark on a delightful journey through its flavorsome variations. Let the tantalizing aromas and exquisite tastes of this iconic dish transport you to the heart of ancient Egypt, where culinary artistry and culinary history intertwine.
EGYPTIAN CHICKEN
Bites of seasoned chicken breast mixed in a pilaf with currants, almonds and sauteed vermicelli. I got this recipe from a student (thanks Petroula!)and it has pleased even the fussiest and most unadventurous eaters,namely my MIL and BIL, so I would recommend it whole-heartedly. It's also very simple to make, you only dirty one pot and it makes a large amount.
Provided by joanna_giselle
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
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
Based off a marinade recipe, I used this for a whole chicken that I then cooked in a broiler. Brine chicken overnight in a salt/sugar/water mix first to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.
Provided by jaime in smyrna
Categories Whole Chicken
Time 8h
Yield 1 dinner, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1042.8, Fat 81, SaturatedFat 18.9, Cholesterol 243.8, Sodium 239.3, Carbohydrate 10.1, Fiber 1.4, Sugar 1.3, Protein 58.9
Tips:
- For the best flavor, use a whole chicken. You can also use chicken breasts or thighs, but the cooking time will be shorter.
- If you don't have a Dutch oven, you can use a large pot or skillet.
- Be sure to brown the chicken well before adding the other ingredients.
- You can adjust the amount of spices to your taste.
- Serve the chicken with rice, bread, or vegetables.
Conclusion:
Ancient Egyptian chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of spices and herbs gives the chicken a unique flavor that is sure to please everyone. This dish is also a great way to learn about ancient Egyptian cuisine and culture.
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