This recipe is near and dear to my heart. My grandmother used to make it, my mother always made it, and finally it was time for me to make it!
King Tut Chicken may not be the prettiest dish, but it is one of the tastiest in my book. The green olives and make it super satisfying and GREAT for leftovers!
Note: The original recipe apparently did not have as much cumin or spice, but as my mother said, “our tolerance for spice has really changed over the years.” You can adjust the cumin/onion/paprika to your liking. Also: If you need to speed up this dish you do not have to wait for the various steps in getting the chicken ready, although I do find it adds more depth of flavor to the dish overall.
King Tut Chicken
from Lulu, serves 4
- 2lbs chicken breasts (I used 2 very large chicken breasts)
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 tsp cumin
- 1 Tbsp cornstarch
- 1 Tbsp olive oil
- 1 egg white beaten slightly
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups chopped yellow onion (or if you are me and like onions, 1 whole onion)!
- 3/4 – 1 cup of green olives
- 2 Tbsp lemon juice
- 2-3 cloves of garlic
- 1/2 tsp paprika
- 1/4 tsp sugar
- 1/4 tsp crushed red pepper flakes
- 1/4 C. fresh chopped parsley (optional)