Egyptian Chicken
I found this recipe in The One-Dish Chicken Cookbook by Mary Ellen Evans. The recipe originally calls for a whole chicken, cut up. But during the week I don’t have time for that level of prep work so I substituted boneless, skinless, chicken breasts. The prep work was easy to accomplish before I went to work and it is a spicy dish that was perfect on a cold and rainy night. It also helps that it is so easy.
6 boneless, skinless chicken breasts
1 large onion, sliced
2 green peppers, sliced into 2 inch pieces
3 large garlic cloves, minced or chopped
1 tablespoon tomato paste
1 tablespoon lemon juice
1 1/2 tablespoons ground cumin
1/2 teaspoon cayenne
1/2 tablespoon ground coriander
1/2 teaspoon salt
1/8 teaspoon fresh ground nutmeg
1/3 cup olive oil
Combine the garlic, tomato paste, lemon juice, spices, salt, and olive oil in a ziploc gallon bag. Push the air out as you close it and use you hands to mush everything around and mix it up. Once that is accomplished open it up and add the chicken and the veggies. Close it again and push the air out as you close it. Mush it around gain to completely cover the chicken and the veggies with the mixture. Put the bag into a shallow bowl or pan and refrigerate. Go to work.
When you get home preheat the oven to 325. Oil a baking dish with a little olive oil and dump the contents of the bag into the dish. Put it in the oven for 30 minutes.
Take it out of the oven. Boil 2 cups of water and add it to 1 1/2 cups of couscous. Stir and cover and remove from heat. Let it sit for 5 minutes and then fluff it with a fork and serve it with the chicken.
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This was great. I did all the prep work on Thursday evening as I had to leave for work at 5:45am on Friday. When I got home Friday evening at 5pm, I threw the bag of chicken, veggies, and spices into the oven. The chicken breasts I used were especially large and thick so I cooked the dish for one hour. It was perfect! I added the couscous and had a delicious meal ready by 6:30pm. The flavors were rich and it was a great way to end a long week.