Egyptian Yellow Chicken With Almonds Recipes

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.

Steps:

• Rinse chicken and pat dry. Sprinkle with salt and pepper.
• Heat 3/4 of the oil in a pan and lightly saute the garlic and almonds. Add saffron, stir into the hot oil and garlic.
• Add chicken and brown on both sides. Sprinkle in the parsley and pour in the water or stock.
• Cover the pan tightly and simmer for 1 hour until the chicken is tender.
• Turn the chicken 2 or 3 times during cooking, season to taste and add more water or stock if the dish dries.
• Serve covered with eggs and almonds.

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

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.