Egyptian Recipe - Tagin Firakh - Chicken Casserole: Fried, Grilled, and Stewed.


Tagin Firakh - Chicken Casserole (1)

Ingredients

1. 2 chickens, about 1kg each.
2. 4 onions sliced.
3. 4 ripe tomatoes, peeled and chopped.
4. 1/2 teaspoon nutmeg or cinnamon.
5. 1 tablespoon corn flour (cornstarch).
6. salt and pepper.

Procedure

1. Cut the chickens into 6 pieces.
2. Mix spice with salt and pepper and lightly coat each chicken piece with this mixture.
3. Arrange the chicken pieces in a lightly greased oven pan and cover with seasoned vegetables.
4. Bake in preheated moderate oven for about 60-90 minutes.
5. Baste the chicken pieces with their own juice.
6. Thicken the juice with corn flour.


Tagin Firakh - Chicken Casserole (2)

Ingredients

1. 2 chickens, about 1kg each.
2. 2 onions, chopped.
3. a few celery stalks, chopped.
4. 4 carrots.
5. 8 garlic cloves, peeled and halved diagonally
6. meat stock.
7. cooking oil.
8. 1 tablespoon corn flour (cornstarch).
9. salt and pepper.

Procedure

1. Cut the chickens into 6 pieces.
2. Sauté onions and celery until golden.
3. Parboil carrots, let cool, then, slice into rounds 1 cm thick.
4. Arrange the chicken pieces in oven pan, top with vegetables, season, and cover with meat stock.
5. Bake in preheated moderate oven for about 60-90 minutes.
6. Baste the chicken pieces with their own juice.
7. Thicken the juice with corn flour.


Firakh Mihammara - Fried Chicken (1)

Ingredients

1. 2 chickens, about 1kg each.
2. 1 onion, sliced.
3. 3 cardamom seeds.
4. parsley for decoration4 carrots.
5. cooking oil.
6. salt and pepper.

Procedure

1. Bring water to a boil with onion and cardamom.
2. Add chicken and salt and simmer for about 10 minutes.
3. Remove from broth and cool.
4. Cut chicken into neat joints and fry until nicely golden.
5. Serve on a bed of parsley.


Firakh Mihammara - Fried Chicken (2)

Ingredients

1. 2 chickens, about 1kg each.
2. 1 onion, sliced.
3. bay leaf.
4. 2 tablespoons flour.
5. 1/2 teaspoon nutmeg.
6. 2 eggs.
7. cooking oil.
8. powdered breadcrumbs.
9. salt and pepper.

Procedure

1. Bring water to a boil with onion and bay leaf.
2. Add chicken and parboil for 4 minute.
3. Drain, and cool.
4. Skin and bone the chicken (save bones for making stock).
5. Cut chicken into 6 pieces.
6. Mix flour, salt, and nutmeg, coat the chicken pieces.
7. Allow to rest for 1 to 2 hours.
8. Beat eggs, adding oil and seasoning.
9. Dip the chicken in the egg mixture, coat with bread crumbs.
10. Deep fry until nicely golden.
11. Remove onto absorbent paper.


Firakh Mihammara - Fried Chicken (3)

Ingredients

1. 2 chickens, about 1kg each.
2. 2 cups milk.
3. 1 teaspoon nutmeg or cinnamon.
4. 2 eggs.
5. 1 teaspoon cooking oil.
6. breadcrumbs.
7. salt and pepper.
8. cooking oil.

Procedure

1. Cut chicken into quarters. Separate drum sticks from legs.
2. Skin and bone (save bones for making stock).
3. pour the milk into a deep bowl and stir in seasoning and spices.
4. Marinate chicken pieces for 2 to 3 hours.
5. Beat eggs, adding oil and seasoning.
6. Dip the chicken pieces in the egg mixture, coat with bread crumbs.
7. Deep fry until nicely golden.
8. Remove onto absorbent paper.


Firakh Mashwiya - Grilled Chicken

Marinate chicken for at least 3 hours in any of the following mixtures.

Ingredients

1. 2 grated onions, 6 crushed garlic cloves, 1 tablespoon oregano, 1 tablespoon lemon juice, 1 tablespoon oil, 1/2 teaspoon mustard powder, dash of pepper.
2. 2 grated onions, grated lemon-ring, 1 teaspoon rosemary, 1 tablespoon oil, dash of pepper.
3. 2 grated onions, grated one orange-ring, 1 cup orange juice.
4. 2 grated onions, 1/2 cup tomato juice, 1 teaspoon mixed spices, 1 tablespoon oil, dash of pepper.

Procedure

1. Brush of marinating juice but do not discard.
2. Rub chicken inside and out with any salted fat to keep it moist.
3. If using a spit, allow at least 90 minutes grilling time.
4. Basting 3 times with marinating juice.
5. If using an oven tin or double grill , cut chicken in half and grill.
6. Allowing 20 minutes in each side.
7. Also, basting with marinating juice two or three times.


Firakh Matbukha Bi-Al-Laban - Stewed Chicken in milk

Ingredients

1. 2 chickens, about 1kg each.
2. 2 cups milk.
3. 5 mastic grains.
4. 3 tablespoons flour.
5. cooking oil.
6. salt and pepper.

Procedure

1. Cut the chickens into 8 pieces.
2. Heat cooking oil, add mastic grains and stir for 10 seconds.
3. add chicken pieces, cover, and immediately turn off the flame.
4. Allow 2 minutes for the chicken to absorb the fragrance.
5. Fry chicken pieces until browned.
6. Remove, and with the same oil fry the flour to a light brown color.
7. Remove from the flame, add milk gradually, stirring constantly until well blended.
8. Return to flame, adjust seasoning.
9. When bubbling, add chicken joints and cook uncovered until tender, about 20 minutes.


Firakh Bi-Al-Zatun Al-Akhdar - Stewed Chicken with green olives

Ingredients

1. 2 chickens, about 1kg each.
2. 2 onions, chopped very fine.
3. 2 mastic grains.
4. 1 tablespoons flour.
5. 1 tablespoon lemon juice.
6. cooking oil.
7. 20 green olives.
8. salt and pepper.

Procedure

1. Cut the chickens into 6 pieces.
2. Cover olives with fresh water and boil for 1 minute.
3. Drain, stone, and halve.
4. Heat fat, add mystic grains, stir for 10 minutes.
5. Add chicken pieces, cover, and immediately turn off the flame.
6. Allow 2 minutes for the chicken to absorb the fragrance.
7. Fry chicken pieces until browned.
8. Remove, and with the same oil fry the onion until soft.
9. Remove the onion from the flame, add to chicken.
10. Fry the flour until golden.
11. Remove the flour from the flame.
12. Add 1 cup of warm water in small quantities.
13. Stirring constantly until well blended.
14. Return to flame, and when gravy starts bubbling, add chicken and onion.
15. Cook for about 20 minutes over very low flame.
16. Toss in the olives, stir in the lemon juice, and simmer for another 3 minutes.


Firakh Matbukha Bi-Al-Zabadi - Stewed Chicken in yogurt

Ingredients

1. 2 chickens, about 1kg each.
2. 3 cups yogurt.
3. 1 egg white.
4. 1 tablespoons corn flour (corn starch).
5. 1 tablespoon mint.
6. cooking oil.
7. salt and pepper.

Procedure

1. Cut the chickens into 6 pieces.
2. Fry chicken pieces until browned.
3. Stir egg white into yogurt and pass through sieve over chicken.
4. Season and cook for about 30 minutes, uncover.
5. Thicken with corn flour.
6. Place in serving dish and sprinkle with powdered mint.


Firakh Mahshiya Wi Mihammara - Stuffed and fried Chicken

Ingredients

1. 2 chickens, about 1kg each.
2. 1 onion.
3. 5 mastic grains.
4. Stuffing: (2 onions, giblets, 1/2 teaspoon nutmeg or cinnamon.
5. cooking oil.
6. salt and pepper.

Procedure

1. Chop two onions fine, cut up gizzards.
2. Heats into very small pieces, season, spice, and mix together.
3. Stuff chicken with this mixture and sew up.
4. Boil water, enough to half-cover the chicken.
5. Add onion and salt. Then, lower chicken into pot.
6. Cook for about 20 minutes.
7. Remove from broth.
8. In another pot, heat cooking oil.
9. Add mastic grains, stir for 10 seconds.
10. Add chicken, cover tightly, and turn off flame immediately.
11. Allow 2 minutes for chicken to absorb fragrance.
12. Fry, turning to brown all sides.


Firakh Mahshiya Wi Mashwiya - Stuffed and oven roasted Chicken

Ingredients

1. 2 chickens, about 1kg each.
2. 1 teaspoon tomato paste.
3. 1 tablespoon lemon juice.
4. Stuffing: (2 onions, giblets, 1/2 teaspoon nutmeg or cinnamon.
5. 1 tablespoon oil.
6. salt and pepper.

Procedure

1. Chop two onions fine, cut up gizzards.
2. Heats into very small pieces, season, spice, and mix together.
3. Stuff chicken with this mixture and sew up.
4. Mix together the tomato paste, lemon juice, oil, salt, and pepper.
5. Use to wipe the chicken all around.
6. Roast in hot oven, basting 3 times with its own juice.


Firakh Mahshiya Bi-AL-Summa - Roasted Chicken, with sumac

Ingredients

1. 2 small chickens, about 500 to 700 g each.
2. 2 onions.
3. 1 tablespoon sumac.
4. 2 loaves local bread (Beta bread).
5. 1 tablespoon oil.
6. salt and pepper.

Procedure

1. Grate onions and mix with sumac, seasoning, and oil.
2. Wipe the chicken all around with this mixture.
3. Stuff chicken with this mixture.
4. Enfold the chicken in the bread.
5. Wrap in tinfoil and place in center of preheated low oven.

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