Best 7 Egyptian Yellow Chicken With Almonds Recipes

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Embark on a culinary journey to the heart of Egypt with the enticing Egyptian Yellow Chicken with Almonds, a tantalizing dish that encapsulates the vibrant flavors and rich culinary heritage of this ancient land. This delectable chicken dish, also known as Djej Bel Limon, is a harmonious blend of succulent chicken, aromatic spices, tangy lemon, and a delectable almond sauce that creates a taste symphony on your palate. Accompanying this main course are three additional Egyptian culinary gems: the aromatic Egyptian White Rice, the refreshing Egyptian Salad, and the irresistible Egyptian Garlic Sauce. These accompaniments perfectly complement the main dish, offering a delightful balance of flavors and textures that will leave you craving for more.

Let's cook with our recipes!

BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS



Braised Chicken with Mushrooms and Almonds image

Provided by Anne Burrell

Categories     main-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 20

Extra-virgin olive oil
8 chicken thighs
Kosher salt
1/2 pound pancetta, cut into 1/2-inch dice
2 large onions, julienned
Pinch crushed red pepper flakes
4 cloves garlic, smashed
2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
2 cups dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds, toasted
Sauteed Haricots Verts, recipe follows
Chopped chives, for garnish
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
Kosher salt

Steps:

  • Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
  • Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
  • While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
  • Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
  • Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
  • Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
  • Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
  • Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
  • Yield: 4 servings
  • Prep time: 10 minutes
  • Cook time: 10 minutes

EGYPTIAN CHICKEN



Egyptian Chicken image

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

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)

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.

FREEKEH WITH CHICKEN, ALMONDS AND YOGURT



Freekeh With Chicken, Almonds and Yogurt image

Freekeh is unbelievably delicious. Just a bowl of it with a dab of yogurt would suffice, but for the full effect it should be topped with a savory stew of chicken or lamb. Freekeh is made from wheat that is harvested when the berries are still green and then burned to remove the chaff. It is often described as roasted, but when I say smoky, it really is. Use cracked freekeh as the whole-grain version takes longer to cook.

Provided by David Tanis

Categories     poultry, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

2 cups cracked freekeh
3 tablespoons extra-virgin olive oil
1/2 cup blanched almonds
2 tablespoons unsalted butter
1/4 teaspoon allspice
1 (1-inch) stick of cinnamon
1/4 teaspoon black pepper
1 teaspoon salt
5 cups unsalted chicken broth or water
6 large chicken thighs, whole legs or a cut-up bird, about 3 pounds
Salt and pepper
1 teaspoon cinnamon
1/2 teaspoon allspice
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 cups unsalted chicken broth or water
A few sprigs flat leaf parsley
2 cups plain yogurt, for serving

Steps:

  • Pick over freekeh and rinse in cold water until water looks clear. Soak grain in cold water for 30 minutes, then drain well.
  • Heat oil in a heavy-bottomed large saucepan or Dutch oven over medium-high heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
  • Add butter to oil. When hot, add freekeh and stir to coat. Add allspice, cinnamon stick, pepper and salt.
  • Add broth, turn heat to high and bring to a boil. Cover and turn heat to low. Cook for 20 to 25 minutes, until tender. (Whole-grain freekeh will take 40 to 45 minutes.) From time to time, give freekeh a stir and make sure it isn't sticking. All liquid should be absorbed, as it would in cooking rice, and freekeh should be tender. If not, add a little water and cook for a few minutes longer. Taste for salt and adjust. Turn off heat.
  • Meanwhile, prepare the chicken: Season the meat on both sides generously with salt and pepper. Sprinkle with cinnamon and allspice and rub over chicken.
  • Heat olive oil and butter in a large deep skillet over medium-high heat. Gently fry chicken on both sides until nicely browned. Add broth and bring to a boil. Cover, turn heat to low and simmer for 35 to 40 minutes, until the chicken is tender. Turn off heat and keep warm.
  • To serve, spoon freekeh onto a warm platter. Lay chicken on top and ladle remaining cooking liquid over. Top with reserved fried almonds. Garnish with parsley sprigs. Pass a bowl of yogurt.

EGYPTIAN GRILLED CHICKEN



Egyptian Grilled Chicken image

This recipe is extremely simple to prepare. However, in order to achieve a perfect result, I recommend that you marinate the chicken for 24 hours. It really does make a difference to the flavour. This chicken dish is lovely served with rice and a spinach yoghurt salad.Borani Esfenaj.

Provided by Scots LassCairo

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

500 g chicken breast fillets
4 garlic cloves (crushed)
1 cup olive oil
1 cup fresh lemon juice
1/2 teaspoon lemon zest
2 teaspoons dried oregano
salt and black pepper

Steps:

  • Wash the chicken fillets well and dry with kitchen towel.
  • Whisk all marinade ingredients together.
  • Place chicken in a glass dish, pour over marinade & ensure each piece is coated in the marinade.
  • Cover glass dish with cling film & leave to marinate for as long as possible in refrigerator.
  • It is best to begin preparation for this dish the day before in order to obtain the best result.
  • Next day: Remove dish from refrigerator.
  • Allow it to sit for 15 minutes at room temperature.
  • Pre-heat grill and place fillets on the grill pan, brushing with remainder of marinade.
  • Cook for approximately 25 minutes, brushing with marinade, turning once during cooking.
  • Chicken should be moist and golden, but not tough and overcooked.
  • If chicken browns too soon reduce grill heat to moderate.
  • Enjoy!

MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS



Moroccan Chicken with Eggplant, Tomatoes, and Almonds image

Categories     Chicken     Ginger     Nut     Poultry     Tomato     Quick & Easy     Dinner     Lemon     Almond     Eggplant     Winter     Clove     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

6 tablespoons olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

Steps:

  • Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
  • Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
  • Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
  • Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

EGYPTIAN LEMON CHICKEN WITH FIGS



Egyptian Lemon Chicken With Figs image

This is a slight adaptation of a recipe found at Recipes4us.co.uk. The figs are tender and sweet but the lemon and thyme balance that out quite nicely. The fig's flavor makes me think of a raisin, cranberry and a cherry all mixed together. Sweet, but tangy at the same time. A super easy dish to put together & even easier to eat! :D

Provided by Tinkerbell

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

6 -8 boneless skinless chicken thighs
2 lemons
1/4 cup brown sugar
2 ounces white wine vinegar
2 ounces water
3/4 lb dried fig (I buy them in the bulk section of the grocery store)
1/2 teaspoon sea salt
2 teaspoons thyme (fresh or dried)
1 tablespoon fresh cilantro, chopped

Steps:

  • Preheat the oven to 400°.
  • Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.
  • Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
  • Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
  • Sprinkle with the thyme and salt.
  • Bake at 400° for about 40 minutes, or until chicken is no longer pink in the middle and juices run clear, basting half-way through cook time.
  • Sprinkle with cilantro and serve immediately.

CARAMELIZED CHICKEN WITH ALMONDS



Caramelized Chicken with Almonds image

Make and share this Caramelized Chicken with Almonds recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

2 (3 lb) chicken, cut into 8 pieces each
paprika
garlic powder
6 tablespoons margarine
3 onions, sliced into rings
2 cups firmly packed light brown sugar
3 tablespoons soy sauce
blanched toasted almonds

Steps:

  • Preheat over to broil with the rack 8-10 inches from the heat.
  • Place the chicken pieces, skin side up, in a broiling pan.
  • Sprinkle with the paprika and garlic powder.
  • Broil 7 minutes until golden brown.
  • Transfer to an ovenproof serving dish.
  • Preheat oven to 350 degrees F.
  • Heat the margarine in a saucepan.
  • Add onion and sauté for 15 minutes, or until translucent.
  • Reduce heat to low, add brown sugar and soy sauce, stirring until the sugar dissolves.
  • Spoon the sauce over the chicken.
  • Cover with foil and bake 1 hour or until the chicken is done.
  • Sprinkle with toasted almonds.

Nutrition Facts : Calories 749.8, Fat 39.7, SaturatedFat 10.4, Cholesterol 155.2, Sodium 644.4, Carbohydrate 58.2, Fiber 0.6, Sugar 54.8, Protein 39.7

Tips:

  • Use a large pot or Dutch oven to ensure that the chicken pieces have enough space to brown evenly.
  • Sear the chicken pieces over medium-high heat to create a nice golden crust. This will help to lock in the flavor and juices.
  • Add the onion and garlic to the pot and cook until softened. This will help to create a flavorful base for the dish.
  • Stir in the spices, including cumin, coriander, paprika, and turmeric. These spices will add a warm and savory flavor to the dish.
  • Add the chicken broth, tomatoes, and almonds to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
  • Serve the chicken with rice or your favorite sides. Enjoy!

Conclusion:

This Egyptian Yellow Chicken with Almonds is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of spices, chicken, and almonds creates a delicious and satisfying dish that is sure to please everyone at the table. Serve it with a side of rice or your favorite sides for a complete meal.

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