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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into small pieces. | 2. Put olive oil, into large heavy pot over low heat. | 3. Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper. | 4. Stir, cover and cook until the chicken and onion has softened. | 5. Add rice, stock cubes, 41/2 cups of hot water and salt to taste. | 6. Cover and simmer until the rice is almost cooked. | 7. Saute vermicelli in the 2 tbs of butter until it separates and is golden brown. | 8. Tip vermicelli into rice and add currants and chopped almonds. | 9. Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes. | 10. Fluff rice with fork and serve. | 11. NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
coriander	1/2	teaspoon		0.0383	0.0061	0.0036	0.0009
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
black pepper			ground	-	-	-	-
salt				-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
chicken stock cube	2			-	-	-	-
grain rice	2	cups		-	-	-	-
currant	1/2	cup		35.28	8.6128	0.784	0.2296
almond	1/2	cup	blanched chopped	963.56	0.0	0.0	109.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
vermicelli	1/2	cup		301.02099999999996	63.7357	8.9465	1.1099

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.