EGYPTIAN STYLE CHICKEN

Cooking Instructions

• Cut A’Saffa chicken into small pieces • Put olive oil into large pot over low heat •

Add chicken, chopped onion, allspice, paprika, coriander, cumin and pepper • Stir, cover

and cook until the chicken and onion have softened • Add rice, stock cubes, 4 and

1/2 cups of hot water and salt to taste • Cover and simmer until the rice is almost

cooked • Sauté vermicelli in 2 tbsp of butter until it separates and is golden brown •

Tip vermicelli into rice and add currants and chopped almonds • Turn off heat, put a tea

towel over the pot, cover with lid and allow to steam for 10 min • Fluff rice with fork,

and serve.