Egyptian Chicken

Ingredients

• 2 large chicken breasts
• 1 medium onion
• 1/2 teaspoon allspice
• 1/2 teaspoon paprika
• 1/2 teaspoon coriander
• 1 teaspoon cumin
• fresh ground black pepper
• salt
• 1/2 cup olive oil (can put a bit less)
• 2 large chicken stock cubes (4 of the square ones)
• 2 cups long-grain rice (bonet, par-boiled)
• 1/2 cup currant
• 1/2 cup blanched almond (roughly chopped)
• 2 tablespoons butter
• 1/2 cup vermicelli (2 or 3 nests)

Directions

1. 1

   Cut chicken into small pieces.

2. 2

   Put olive oil, into large heavy pot over low heat.

3. 3

   Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.

4. 4

   Stir, cover and cook until the chicken and onion has softened.

5. 5

   Add rice, stock cubes, 41/2 cups of hot water and salt to taste.

6. 6

   Cover and simmer until the rice is almost cooked.

7. 7

   Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.

8. 8

   Tip vermicelli into rice and add currants and chopped almonds.

9. 9

   Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.

10. 10

    Fluff rice with fork and serve.

11. 11

    NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely.