Egyptian Chicken

Recipe by joanna_giselle
READY IN: 30mins




  • 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.