EGYPTIAN CHICKEN SOFRITO

 

  • Cooking Time: 45 to 50
  • Servings:
  • Preparation Time:

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

Directions

  • 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).

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.

Categories: African  Refrigerator  Stove 

Author Credit: Book of Jewish Food

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