February 13, 2011 at 6:40 pm | Posted in Northern, Middle & Eastern Africa | Leave a comment

Egypt, land of pyramids, chickpeas, desert and tabouli.   For us, Egypt is the next stop, and topical at the moment as the people have just tossed out Hosni Mubarak as leader and joyfully celebrated that the army is now in charge.   It has to get pretty bad before an organisation with the sole purpose of waging war is the best option for running your country.

The Plan

As I write this I cannot believe I overlooked the idea of doing falafels!  Instead, we’re doing something that blends chicken (which I have handy) with chickpeas, a key stable in the region.  This dish was adapted from Tour Egypt.

  • 500g chicken breast, slices into bite sized pieces
  • 2 small onions, diced
  • 4 cloves of garlic, diced
  • 2 tablespoons coriander
  • 1 teaspoon all spice
  • 1/4 teaspoon chilli powder
  • 1 vegetable or chicken stock cube
  • 1 can of chickpeas
  • 1-2 cups of water
  • 2 tablespoons tomato paste
  • 1 tomato, sliced.
  1. Stir fry the onions until translucent.  Add the garlic and coriander and fry for one minute.  Remove from the pan
  2. Stir fry the chicken pieces until they are half cooked.   Return the onion, garlic and coriander to the pan and mix well.
  3. Add the all spice and chilli.  Fry for one minute
  4. Add the tomato paste and chick peas, mixing in well.   Add the water and stock cube and bring to a gentle simmer.
  5. Simmer for 30 minutes – ideally this will simmer down to a slightly thickened sauce.
  6. Just before serving, stir in the tomato slices and turn off the heat.

Serve with boiled rice.

The Event

This was simple bowl food.  Not much to report.

The Outcome

Chris: “Yes, you can make this one again!”

Jacq:  “Good!”

Liam: “Great!”

Me:   This doesn’t sound particularly special but it turned out a treat.   One to do again.


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