Tagen Ferakh bel Ferik

1. 1

   Put the chicken in a pan with the whole onion and cover with water.

2. 2

   Bring to the boil and remove the scum.

3. 3

   Add salt, pepper, cardamom, cinnamon, and allspice, and simmer for 1 hour.

4. 4

   In another pan, fry the chopped onion in 2 tablespoons of the butter or oil until soft.

5. 5

   Add the drained ferik (green wheat) and stir for 12 minutes.

6. 6

   Pour in 1 cup of the chicken broth, stir well, and cook for 5 minutes, until the water is absorbed.

7. 7

   Then stir in the remaining butter.

8. 8

   Lift out the chicken, cut it into pieces, and arrange in a baking dish.

9. 9

   A clay one with straight sides, called a tagen, is used in Egypt.

10. 10

    Spread the wheat on top.

11. 11

    Reduce the chicken broth remaining in the pan and boil it down to about 1 1/2 cups.

12. 12

    Pour 1 1/2 cups of broth over the wheat, cover with foil, and cook in a preheated 350F oven for about 30 minutes.

13. 13

    For hamam bel ferik, use 4 baby squabs instead of the chicken, and leave them whole.

* Per serving · 4 servings · Values may vary.

No additional tips available.