Cairo Kitchen: The next door eatery of every day delicious and healthy Egyptian food
Executive Chef Said Hassanein of Cairo Kitchen reveals to us his secret recipe of the aromatic and delicious Grilled Citrus Chicken with Rosemary served with an Egyptian staple cracked wheat (freek) and an unconventional pomegranate yogurt with mint dip. Bon Appétit!
- ½ boneless chicken
- 1 juice of a lemon
- Few slices of fresh oranges
- 1 finely chopped clove of garlic
- olive oil
- Salt, pepper, and chicken spices
- 100g Roasted almonds
- 1 table spoon of fresh rosemary
- 100g plain yogurt
- 20 grams pomegranate
- Tea spoon of dried mint
- 1 cup cracked wheat (Freek)
- 2 cups of chicken stock
- ½ finely chopped onion
- 1 grated carrot
Chicken Marinade – Sprinkle some salt and pepper on the chicken. Add 1 tablespoon of olive oil, finely chopped one clove of garlic, chopped fresh rosemary, few slices of oranges, and a juice of a lemon. Let it sit in marinade for at least 15 minutes. Place on a hot grill few minutes on each side until golden brown. Let it sit for 10 minutes before serving. Garnish with an orange slice and rosemary.
Cracked Wheat (Freek) – Soak a cup of cracked wheat in water for 15 minutes and drain it well. Heat a tablespoon of olive oil in a medium sized pot. Add the chopped onions and grated carrot and let it cook for few minutes. Add the cracked wheat and mix for couple of minutes with carrots and onions. Add the spices; salt, pepper and all spice. Add the chicken stock or water and cover until cooked all through. Serve with roasted almonds.
Yogurt Pomegranate Sauce – Mix 100g of plain yogurt with 20g of pomegranate, add teaspoon of dried mint and a hint of garlic (optional). Serve next to chicken and cracked wheat (freek).