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.