Chicken with Tomatoes and Honey, Egyptian Lentil Soup

I couldn’t manage to get an acceptable photo of either of these dishes. Both are adapted from The New Middle Eastern Cookbook by Claudia Roden.

Egyptian Lentil Soup (6 servings):

  • 1 red onion, chopped
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • a pinch of chile powder
  • 1 3/4 cup red lentils
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 6 cups chicken stock
  • salt
  • black pepper
  • juice of 1 lemon
  • fried onion for topping
  • fried pita crisps for topping
  • lemon wedges

Saute the onion and garlic until soft. Add the cumin, coriander, and chile powder. Stir until fragrant. Add the lentils, celery, and carrot. Cover with the stock and simmer about 30 minutes, or until the lentils are disintegrated. Stir in salt and pepper as needed, and the lemon juice. Serve with fried onion, pita crisps, and lemon wedges.

Chicken in Tomato and Honey Sauce (serves 6):

  • 1 chicken, about 3 1/2 lb, cut up or in parts
  • 3 tbsp oil
  • 1 onion, minced
  • 28 oz crushed tomatoes in their juice
  • salt
  • black pepper
  • 1/2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp saffron
  • 2 tbsp honey
  • 1/2 cup toasted almonds
  • 2 tbsp toasted sesame seeds

Combine all ingredients except almonds, sesame seeds, and honey. Stew until the chicken is tender. Remove the chicken, increase the heat, and reduce the sauce. Add honey and mix well. Return chicken to the pot, and add almonds and sesame seeds.



About tandooritaco

This is a blog about food.
This entry was posted in budget cooking, chicken, legumes, middle eastern, soup, vegan, vegetarian. Bookmark the permalink.

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