Al-Ahram Weekly Online
22 - 28 November 2001
Issue No.561
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Oriental chicken

By Moushira Abdel-Malek

Ingredients:

1 whole chicken (cut in quarters)
1 medium onion (finely chopped)
1tsp crushed garlic
juice of one lemon
2tbsp corn oil
1 cube chicken bouillon
1tsp of each: turmeric + soaked saffron + cinnamon + chopped parsley + chopped green coriander
salt + pepper + allspice + 2 cardamom pods

Method:

Wash chicken well and strain. Season with salt and pepper. Heat oil in a large cooking pan. Brown chicken on all sides and remove. Add onion and stir until yellowish. Add garlic, turmeric, saffron and cinnamon. Stir for one minute. Add chicken and cardamom. Add one cup of boiling water and bouillon. cover and leave to cook over medium heat, stirring gently occasionally. Add boiling water if needed. Add pepper and allspice and salt to taste. When chicken is cooked through, add lemon juice, parsley and coriander 5mn before removing from heat. Remove cardamom and serve with rice and a green salad.

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