 |
Al-Ahram Weekly 17 - 23 June 1999 Issue No. 434 
|
||
Published in Cairo by AL-AHRAM established in 1875 |
| ||
|
Al-Ahram Weekly 17 - 23 June 1999 Issue No. 434
|
||
| Published in Cairo by AL-AHRAM established in 1875 |
| ||
Egypt Region International Economy Opinion Culture Profile Features Living Travel Sports Time Out Chronicles People Cartoons Letters Oven-roasted chicken
By Moushira Abdel-Malek
Ingredients:
2 chickens (cut into quarters)2 large onions (finely grated)
1/2 tsp. crushed garlic
2 stalks of celery (chopped)
1 small carrot (grated)
salt + pepper + allspice + grated nutmeg + summaq
Method:
Wash the chicken quarters and strain well. Season slightly with a pinch of salt and pepper. Season the grated onions with the spices above. Add the celery, the carrots, mix well with the onions and place in a non-stick oven tray. Form a bedding from this mixture and place the chicken quarters on top of it, skin side upwards. Put in a preheated 240¡C oven on lower shelf, uncovered, for at least one hour and until the onion is well browned. Remove from oven and turn chicken quarters skin sides downwards. Pour boiling water to cover chicken quarters. Stir gently to mix water with browned bedding. Put tray back in the oven and continue cooking until this side of chicken is crimson and waters are reduced and thickened (approx. 30mn more). Strain sauce through a vegetable strainer. Serve chicken in sauce or with sauce aside, either with mashed potatoes, pasta or rice and a rich green salad.
