 |
Al-Ahram Weekly 30 Sep. - 6 Oct. 1999 Issue No. 449 
|
||
Published in Cairo by AL-AHRAM established in 1875 |
| ||
|
Al-Ahram Weekly 30 Sep. - 6 Oct. 1999 Issue No. 449
|
||
| Published in Cairo by AL-AHRAM established in 1875 |
| ||
Egypt Region International Economy Opinion Culture Focus Features Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Chicken mix in béchamel
By Moushira Abdel-Malek
Ingredients:
1 chicken (cooked)
1 onion (thinly sliced)
2 green capsicum (thinly sliced)
2 tomatoes (diced)
3 cups béchamel (medium thickness)
1/2 cup grated mozzarella (unsalted)
3 tbsp oil or butter
1/4 cup pitted green olives (sliced)
2 tsp dried oregano
pepper + allspice
Method:
Remove the bones and skin from the chicken. Cut the chicken into bite-sizes. Season with pepper and allspice. Stir fry the onion gently in oil or butter, until only yellowish. Add the capsicum, then the olives, then the tomatoes. Add one tsp of oregano and stir until the tomatoes are mashed and turn into a sauce and the capsicum is tender (approximately 15mn). Add the chicken pieces and stir them in the sauce gently for approximately 10mn. Add the remaining oregano and stir to mix well. Pour into an oven dish. Add the béchamel over and top with the grated mozzarella. Bake in a preheated moderately hot oven (220¡C) until the top is slightly goldened. Serve with a rich green salad.
