Egyptian-Spiced Chicken

  • tonikitchen Posted: 12/19/09
    Worthy of a Special Occasion

    I substituted cumin for cumin seeds and used fresh thyme like one of the other reviewers, but thought the final result was unremarkable. I wouldn't make this again.

  • UNClindsey Posted: 07/03/10
    Worthy of a Special Occasion

    I liked the concept of "breading" with almonds and sesame seeds, but the seasoning just wasn't right for me. Something to play with in the future.

  • tmc712 Posted: 09/05/09
    Worthy of a Special Occasion

    Delicious! The seasoning was perfect, in my opinion. I served this with oven-roasted carrots, which went really well with it. I made a few changes: I used 1 T fresh and 1 tsp dried thyme (didn't have enough fresh). I cut the chicken into strips so there would be more surface area for the coating to stick to. I reduced the oven time to 10 minutes since the pieces were smaller. I used 1 whole egg instead of 2 whites.

  • Belanos Posted: 07/29/10
    Worthy of a Special Occasion

    This was a tasty way to treat chicken. I thought the spices were well-balanced, although in a bite here and there the flavor of thyme, cumin or black pepper dominated. I had to grind the spices and almond mixture in two batches due to the size of my spice grinder, and probably didn't get it as well mixed together as I could have. I used chicken thighs instead of breasts as I had them on hand, and only had 1.5 tbsp of fresh thyme, so I used 1/2 tsp of dried to make up the shortfall.

  • Saecca Posted: 09/01/09
    Worthy of a Special Occasion

    For some reason, I couldn't find cumin seeds, so I ended up toasting cumin powder with the almonds and sesame seeds. It still turned out great, and looked very appetizing! I served it with cherry cous cous (dried cherries, lemon zest, salt, pepper, cumin, and lemon juice), because I couldn't find currants either. I also served it with the wilted spinach. I liked all the flavors together and would recommend.

  • JeninRI Posted: 08/05/09
    Worthy of a Special Occasion

    We made this last night after picking up the new issue of Cooking Light. The chicken was good but really dry tasting (especially on plain cous cous). I melted a little butter in a ramekin with lemon juice, garlic, and salt and pepper. The sauce helped A LOT (but obviously you can only have a little bit of it).

  • twosandalz Posted: 08/13/09
    Worthy of a Special Occasion

    The cumin overpowered the other flavors. I think with less cumin and fresh thyme (I used dried) it would be very tasty.


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