x 
Cart - 0,00 L.E.
  • Cart empty

Recipes

Chicken Alfredo with Molokheya

Serves 10

Ingredients

1.5 kg Chicken breast
50 g Oil, sunflower
1000 g Penne, cooked
1 g Black pepper
75 g Butter, unsalted
1 L Cream
20 g Knorr Chicken Stock Powder
10 g Molokheya, dried
150 g Parmesan cheese, grated
200 g Mushroom, canned
A classic chicken alfredo with a local Egyptian twist. Still creamy and rich as all alfredo pasta’s but with added depth of flavour coming from molokheya. A fusion recipe for any lunch menu. Download the recipe here!
 

Preparation

Chicken Preparation

  • Slice the chicken into thick strips and lay them on a plate. Season with Knorr Chicken Stock Powder.
  • Heat a large skillet over medium heat and add 50 g of the butter. When the butter melts, raise the heat to medium-high and add the chicken, cook until browned, transfer the chicken to a bowl.

Sauce preparation

  • Reduce the heat to medium, and add the remaining 100 g of butter.
  • When the butter has mostly melted, whisk in the cream and Dried Molokheya and bring to a simmer, Add the mushroom then cook for 2 minutes.
  • Whisk the Parmigiano into the sauce. Add the chicken and the cooked pasta, toss well then serve.

Chicken Fajitas

Serves 10

Ingredients

Chicken piccata

1.5 kg Chicken breast
1 kg White rice, steamed
5 g Cilantro leaves
1.5 L Water
20 g Garlic, fine dice
100 g Kidney beans, red
100 g Sweet corn
150 g Onion, sliced
100 g Bell peppers, red
100 g Bell pepper, yellow
60 g Oil, sunflower
3 g Cumin, powder
3 g Coriander, powder
40 g Knorr Chicken Stock Powder
1 L Water
100 g Crotons, toasted
200 ml Tomato sauce (ready)
A classic chicken alfredo with a local Egyptian twist. Still creamy and rich as all alfredo pasta’s but with added depth of flavour coming from molokheya. A fusion recipe for any lunch menu. Download the recipe here!
 

Preparation

  • Put chicken breasts in a medium bowl and the peppers and onions in another.
  • Add the cilantro and 20 g of Knorr Chicken Stock Powder evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables
  • Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant then put chicken into the pan, grill until golden color then the add the vegetables
  • Just right before turning down the heat add the kidney beans and the sweet corn.

Fatta Preparation

  • Make a stock by adding the rest 20 g of Knorr Chicken Stock Powder to 1 liter of hot water and stir then add the stock to the cooked rice and plate it
  • Top the dish with the Chicken fajitas, crotons and tomato sauce.

Chicken Kobbobs (Poultry Seasoning)

Serves 10

Ingredients

50 g olive oil
500 g chicken breast, cut into 1 inch * 1 inch 
100 g red onion, cut into  1 inch * 1 inch
100 g Yellow peppers cut into  1 inch * 1 inch
150 g cherry tomatoes
10 g garlic, crushed
6 g Knorr lime seasoning
4 g Cumin
3 g thyme chopped
1 g black pepper
50 g Knorr Poultry seasoning Powder

To serve

creamy pesto sauce

Preparation

  • In a zip lock bag , mix olive oil, crushed garlic, cumin, thyme, black peppers, Knorr Poultry seasoning Powder, Knorr lime seasoning , and marinate the chicken for 45 minutes in the fridge.
  • Use the skewer and put the chicken then add the tomatoes then peppers and onion in a skillet grill the chicken until it's done.

Browned Chicken legs with Tri colored peppers in a brown gravy (Brown gravy)

Serves 10

Ingredients

50 g olive oil
10 each chicken legs
200 g onion, slices
300 g tri colored peppers slice
5 g basil, chopped
50 g garlic, crushed
5 g sweet paprika
100 g green olives sliced
3 g black pepper
2 L Water
150 g Knorr brown gravy Powder
10 g Salt
60 g Butter
2 g dried oregano
300 g sliced sundried tomatoes

To serve

Roasted garlic mashed potatoes

Preparation

  • In a large cooking pot warm olive oil and butter over medium heat, add chicken legs and cook a few minutes until Brown color. Remove chicken and set aside.
  • In the same cooking pot over low-medium heat sauté onion, and peppers  until onion is translucent and soft.
  • Add garlic and Herbs fry for 1 minutes. stirring often. Add paprika, salt and black pepper,  Add water, Knorr brown gravy,  return chicken and add the sundried  tomatoes and olives then cook for another 10 minute or so, again stirring often. 

Chicken liver in a rich brown gravy with dried fruits (Brown Grave sauce)

Serves 10

Ingredients

50 g olive oil
1 kg Chicken liver
100 g onion, finely grated
100 g Dried Apricots  chopped
100 g tri colored peppers, chopped
25 g garlic, thinly sliced
5 g sweet paprika
2 g cumin powder
1 g black pepper
200 ml Water
150 g Knorr brown gravy Powder
100 g dried Prunes chopped
50 g raisins
20 g white vinegar
10 g spring coriander, chopped

To serve

Lemon wedges
Italian bread

Preparation

  • In a large cooking pot warm olive oil over medium heat, add chicken liver and cook it for a few minutes until it turns into Brown color.
  • In the same cooking pot over low-medium heat,  sauté onion, peppers and dried fruits until onion is translucent and soft.
  • Add garlic and chopped coriander  fry for 1 minutes. Add Knorr Brown gravy Powder cook for a further 2 minutes, stirring often. Add the water, paprika, cumin powder salt and black pepper, then add the vinegar and cook for another 7 minutes.

Categories