Pharaonic Chicken

READY IN: 1hr 15mins
Recipe by JenSmith

I found this recipe in "The Chicken Cookbook" produced by the Tyson Chicken Comapany. It's very easy to make, and delicious!

Top Review by DoubletheGarlic

This recipe deserves a 5-star for flavor -- it was ALL there, and DH declared the chicken "Splendiferous!" even though I substituted orange for the lemon juice, and left off the cheese. My one disappointment with the dish was that the sauce didn't stick to the chicken or potatoes -- it was so oily it was much more of a "dipping sauce" (perhaps this is what makes it Egyptian!!). BUT by _mashing_ the potatoes into most of the dish's sauce I took full advantage of the flavorful juices. With this adjustment, it is a 5-star meal (Update 2010: ...that I have made MANY times now!).

Ingredients Nutrition

Directions

  1. Stir together the allspice, 1 1/2 tsp salt, cumin, cinnamon, sugar and olive oil in a medium bowl. Add chicken and marinate for 15 minutes.
  2. Preheat oven to 425°F.
  3. Boil the potatoes in water to cover, plus the remaining tsp salt, for about 10 minutes or until tender but not soft. Drain.
  4. Place the chicken in a single layer in a large baking dish. Bake for 20 minutes at 425°F.
  5. Remove chicken from oven and arrange potatoes between pieces.
  6. In a small dish, mix together the garlic and lemon juice. Pour this over the chicken and potatoes.
  7. Return chicken to oven and bake an additional 12 minutes.
  8. Sprinkle with cheese and return to oven until cheese melts.
  9. Serve.

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