Jewel of the Nile chicken
An interesting Egyptian recipe.
2 large chicken breasts, bone-in & skin on
2 Tbl. butter
1 cup white wine (I used chardonnay.)
1 cup chicken broth
12 whole green olives, pitted
8 black olives, pitted
10 DOLE whole dates, sliced lengthwise in halves
½ cup roasted red bell peppers, drained, found at grocers in jars
1 ½ tsp. Greek seasoning
½ tsp. cumin, ground
½ tsp. paprika
½ tsp. mint, dried
1/ tsp. red chili flakes
½ tsp. lemon pepper
½ tsp. tarragon, dried
¼ cup extra virgin olive oil
3 large lemon slices, cut in half moon shape
Fresh thyme (garnish)
Preheat oven to 350F/180C
Wash and pat dry the chicken.
Put the chicken on a parchment paper lined cookie sheet.
Take a sharp knife and make three slits in the top of the breast going about to the bone (you will feel it with your knife).
Put the cast iron skillet over medium high heat and let it get hot.
Add the butter then the chicken, skin side down, and sear and brown for about 3 minutes.
Reverse the parchment paper on the cookie sheet.
Then put the chicken back on it. Secure the lemons into the slits of the chicken.
Turn heat to low and de glaze the skillet with the broth.
In a small bowl, mix the spices and olive oil.
Put equal amounts of the mixture into the slits of the chicken and drizzle more on top. Put the
chicken back in the skillet. Add the olives, dates and peppers.
Cover with a layer of doubled foil and a lid. Roast in a preheated 350 oven for about 35-40 minutes.
Remove and ready to serve.
Be sure to divvy up the flavorful broth and have plenty of hot crusty bread.