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Nutrition Facts
Serving Size 1 (430g) Recipe makes 4 servings
Calories 600
Calories from Fat 236		(39%)
Amount Per Serving		%DV
	Total Fat 26.2g	40%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 15.5g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.1g
Cholesterol 140mg		46%
Sodium 1768mg		73%
Potassium 1176mg		33%
Total Carbohydrate 42.0g		14%
	Dietary Fiber 3.4g	13%
	Sugars 5.5g
Protein 48.9g		97%
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Pharaonic Chicken

Recipe #125672 | 1¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: JenSmith
Jun 12, 2005

I found this recipe in "The Chicken Cookbook" produced by the Tyson Chicken Comapany. It's very easy to make, and delicious!

SERVES 4 -6 (change servings and units)

Ingredients

4 boneless skinless chicken breast halves
4 boneless skinless chicken thighs
1/2 teaspoon ground allspice
2 1/2 teaspoons salt, divided
1/2 teaspoon ground cumin
1/3 teaspoon ground cinnamon
1 tablespoon sugar
1/3 cup olive oil
1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch (1 cm)-thick circles
4 garlic cloves, minced
1/2 cup fresh lemon juice
4 tablespoons grated romano cheese

Directions

1
Stir together the allspice, 1 1/2 tsp salt, cumin, cinnamon, sugar and olive oil in a medium bowl. Add chicken and marinate for 15 minutes.
2
Preheat oven to 425°F.
3
Boil the potatoes in water to cover, plus the remaining tsp salt, for about 10 minutes or until tender but not soft. Drain.
4
Place the chicken in a single layer in a large baking dish. Bake for 20 minutes at 425°F.
5
Remove chicken from oven and arrange potatoes between pieces.
6
In a small dish, mix together the garlic and lemon juice. Pour this over the chicken and potatoes.
7
Return chicken to oven and bake an additional 12 minutes.
8
Sprinkle with cheese and return to oven until cheese melts.
9
Serve.

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Featured Reviews for This Recipe

From: UmmBinat

On Jun 9, 2009

The chicken was a good flavour. The potatoes had a alright lemon taste to them but as they were boiled that's how they came out of the oven, not browned at all. Maybe they are not meant to be crisped or have any colour but I didn't like them this way and didnt think DH would either so I didnt even try to serve this to him. I used the potatoes in Linda's Special Potato Salad which turned out great. I will not make this dish again.

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From: Chef #388354

On Apr 21, 2008

This is a standy of mine. It's super easy, can work for a fancy meal, or as a good old supper. I do cut back on the oil a bit. I love the way the potatoes get very lemony. And the sweetness of the sugar and spices are a nice change.

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From: Chef #615765

On Oct 15, 2007

Wonderful flavor, cooked this for friends and they all loved it and wanted the recipe. Unlike the other review, my sauce didn't come out oily, as a matter of fact next time I will tweak the recipe to get a little more sauce

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From: DoubletheGarlic

On Nov 1, 2005

This recipe deserves a 5-star for flavor — it was ALL there, and DH declared the chicken "Splendiferous!" even though I substituted orange for the lemon juice, and left off the cheese. My one disappointment with the dish was that the sauce didn't stick to the chicken or potatoes — it was so oily it was much more of a "dipping sauce" (perhaps this is what makes it Egyptian!!). BUT by mashing the potatoes into most of the dish's sauce I took full advantage of the flavorful juices. With this adjustment, it was a 5-star meal that I will definitely make again.

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