My husband taught me this traditional Egyptian recipe. He says I make it better than his mom did! The trick is knowing exactly when to add the water, giving the chicken enough time to fry a little, but not letting it burn. Serve with rice and stewed vegetables.
Provided by Melinda Kreml-Gill
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Rub chicken with salt and pepper.
- Combine chicken, giblets, and butter in a 5-quart pot over medium heat. Add onion, cloves, cardamom, and bay leaf. Simmer, stirring occasionally, until moisture has evaporated. Cook chicken until lightly browned, 3 to 5 minutes.
- Pour in enough water to just cover the chicken. Simmer until flavors combine, about 20 minutes.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 6.6 g, Cholesterol 108.6 mg, Fat 28.5 g, Fiber 1.6 g, Protein 32.2 g, SaturatedFat 10 g, Sodium 136.3 mg, Sugar 2.4 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love