Chicken Sumac
with Vermicelli Rice and Lentil Soup
Category
Serving
Cuisine
This roasted chicken with sumac brings out the smokiest, delectable aromas of home-cooked comfort food. Dry-rubbed with aromatic spices, the chicken is tender but crispy and shares the stage with roasted onions and crunchy bell peppers that, with a side of rice, make you scream for more!
EGP184.00
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Note: For Ramadan menu items 1 order = 2 servings
Ingredients
Boneless chicken
400 grams
Corn oil
Butter
Vermicelli rice
200 grams
Lentil soup
200 ml
Bell pepper
Salt
Black pepper
Directions
Step 1- Gear Up
Preheat the oven to 180 degree Celsius.
Step 2- Cook the Chicken
On a cooking pan over medium heat, melt the ghee, then add the Chicken and stir for (1) minute on each side.
Step 3- Bake the mix
Transfer the Chicken to an oven tray (with Aluminium foil or baking sheet base on the oven tray). Add the vegetables and bake for (20) minutes or until fully cooked (tender Chicken with white meat inside and tender vegetables).
Steps 4- Prepare the Soup
In a pot, boil the soup once then keep warm for serving.
Step 5- Cook the Rice
On a cooking pan over medium heat, cook the rice for (1) minute.
Step 6- Serve the Iftar
On serving plates, serve your Iftar and start with the soup. Enjoy!!
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EGP184.00