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Egyptian Chicken Sofrito

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Member since 2006
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Serves | Prep Time | Cook Time 45 to 50

Why I Love This Recipe

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.

Ingredients You'll Need

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).

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