More Great Recipes: African | Refrigerator | Stove

Egyptian Chicken Sofrito


User Avatar
Member since 2006

Serves | Prep Time | Cook Time 45 to 50

Ingredients

1 large or 2 small chickens, quartered
1 and a half teaspoons salt
1 quarter teaspoon white pepper
1 teaspoon turmeric
1 half teaspoon freshly ground seeds of green cardamom pods
1 teaspoon of allspice, freshly ground
Juice of 1 lemon
5 cups of water
250 g orechiette


Combine everything except 2 cups of water and the pasta in a saucepan or Dutch oven.


Bring to the boil and let it cook, covered, over low medium heat for 30 minutes.


Add the other 2 cups of water and the pasta and let it boil another 15-20 minutes to cook the pasta al dente.


There should be a good bit of sauce at the end.


Thats it - easier than pie.


Serve warm or at room temperature, not hot.


It is tangy and refreshing after having been chilled for a couple of hours and then taken out half an hour before serving (in a beautiful glass dish, garnished with some lemon slices and chopped parsley or coriander leaves or mint).


Pairs Well With


Notes

The following is a mixed-up version of 2 recipes from Claudia Roden's wonderful Book of Jewish Food. This version has become a family favourite, especially to eat lightly chilled on a hot summer day.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11170 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter