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.

Chicken Piccata is an easy but very delicious. Translated it means “lard”, so this dish is rich and creamy. We added mushrooms and fragrant Khalta rice on the side with nuts and raisins. Perfect comfort food for the new menu.

 

Preparation

Rice cooking

• In a pot put butter on low heat then add the rice and stir until the rice becomes well coated with fats.
• Put sugar in a pan on low heat until it becomes light brown
• Add sugar to the rice and add the cinnamon powder then add the raisins.
• Add the water and Knorr Chicken Stock Powder to the rice.
• Bring to a boil and then put the led on and set it on a low heat for 20 minutes
• In a rack put the nuts and roast in the oven until color turns golden
• Put nuts on top of the rice when serving

Chicken Preparation

• Season the chicken with 10g of Knorr Chicken Stock Powder
• Mix the flour, pepper, and grated Parmesan cheese
• Coat the chicken with the mix
• Heat the oil and the butter in a large pan on medium heat. Add the chicken pieces, brown well on each side & then add the mushroom.  
• Remove the chicken and mushroom from the pan

Sauce Preparation

• Add the water & 10g of Knorr Chicken Stock Powder to the same searing pan.
• Use a spatula to scrape up the browned bits. Reduce the sauce by half.
• Whisk in the remaining butter.
• Place the chicken and serve with the sauce poured over the chicken.

Sayadiyah sauce is simple to prepare and a much-loved sauce in local Egyptian restaurants. This recipe uses that classic Sayadiyah sauce but with chicken breasts. The dish is gratinated with parmesan cheese before serving. Try the recipe here!

 

Preparation

Chicken Preparation

• Season the chicken breast with Knorr Poultry Seasoning
• Over medium heat set the pan, add the butter and oil then grill the chicken breast until becomes golden brown on each side.
• Remove the chicken breast from the pan and add the onion and carrots, stir until brown then add the garlic, cloves, bay leaves tomato puree, Knorr Lime Seasoning and water, season with pepper then bring to a simmer for 15 min
• Place the chicken in the pan again and sprinkle the dill & cheese. Bake for 10 min

Brining of meat is nothing new, chefs have been doing it for centuries and for good reason, it helps preserve the meat, keeps it from drying out during cooking and increases the not to mention seasoning it through out. In these recipes we explore how you can add extra flavour to your basic brine recipes.

 

Preparation

• Using a boning knife open a pocket it the side of each breast to be able to stuff it.
• In a sauté pan over low-medium heat sauté the garlic then add the  onion. and 1  cook for 2 minutes.
• Add  the sundried tomatoes then  the coriander , cumin powder,  Knorr Chicken Stock,  and black pepper, and cook for a minute before adding the Molokhia leaves cook for  another minute or so, again stirring often.
• Add pine nuts and cool the mixture down , add the lime juice.
• Using a spoon start to spread the mixture evenly inside the pocket that you created.
• In a hot skillet over medium high heat cook each chicken  breast on each side for 3 minutes
• then bake it in the oven for 10 minutes at 170 C
• Make sure to rest the chicken for 15 minutes before you slice it .

Chefs can truly be creative when it comes to creating stuffing’s. In this recipe you will find popular Arabic ingredients like pomegranates, aubergine, tahini and freekeh. An ideal recipe for Ramadan or the carving station. Full recipe here!

 

Preparation
Chicken Deboning

• Bring the water to a boil in a large pot stir in the Knorr Chicken Stock Cubes till dissolved.
• Squeeze out the lemon juice, add it with the skins and the rest of the ingredients to the brine and simmer for 2 min, then remove from the heat.
• Let the mixture cool completely in the fridge then add your chicken and keep submerges in the fridge, use a heavy plate if needed. After 12 – 24 hours remove the chicken and pat dry before cooking.