Egyptian Chicken

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Bites of seasoned chicken breast mixed in a pilaf with currants, almonds and sauteed vermicelli. I got this recipe from a student (thanks petroula!)and it has pleased even the fussiest and most unadventurous eaters,namely my mil and bil, so i would recommend it whole-heartedly! . It's also very simple to make, you only dirty one pot and it makes a large amount.

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Steps

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Cut chicken into small pieces.

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

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

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

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

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Cover and simmer until the rice is almost cooked.

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

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

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Fluff rice with fork and serve.

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Ingredients

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chicken breasts, onion, allspice, paprika, coriander, cumin, fresh ground black pepper, salt, olive oil, chicken stock cubes, long-grain rice, currants, blanched almond, butter, vermicelli