Al-Ahram Weekly   Al-Ahram Weekly
23 - 29 December 1999
Issue No. 461
Published in Cairo by AL-AHRAM established in 1875 Issues navigation Current Issue Previous Issue Back Issues

Front Page

Chicken paupiettes

By Moushira Abdel-Malek


10 pieces of chicken fillets (thinly cut)
1/2 cup cooked minced meat
2 tbsp grated carrots
2 tbsp finely chopped parsley
10 thin slices of pickled cucumbers
mustard paste
one whole medium onion
2 cardamom pods
Salt + pepper + oregano + allspice


Wash the chicken fillets thoroughly, drain well, then season well. Mix the minced meat with the carrots, parsley and some mustard. Place each chicken fillet flat on top of a piece of aluminium foil. Top with a slice of pickled cucumber, then add on it an amount of the minced meat mixture. Roll the foil paper, folding the chicken fillet over its filling, without folding the paper within. Make sure to twist-fold the foil paper from both ends. After finishing the whole quantity, bring a litre of water to the boil, adding to it the onion and cardamom pods. Place the chicken fillets within the pan of boiling water and allow to cook for 30 minutes. Leave to cool off, then remove the foil paper, and serve the paupiettes with mashed potatoes, sautéed vegetables and a green salad.

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