Tags

, , , , , ,

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

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!

Leftovers with sriracha!

Leftovers with sriracha!

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

Recipe
King Tut Chicken
from Lulu, serves 4

Ingredients

  • 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)
Cut chicken into strips about 2 inch long or into bite size pieces.  Place in a dish and sprinkle with salt, pepper and 1 tsp cumin.  Mix together and let stand for about 30 minutes.  Sprinkle chicken with cornstarch and oil , stir and let stand another 15 minutes.  Stir in egg white and let stand 30 minutes.  Melt 2 tbsp butter in a large skillet over medium heat and saute chicken until brown.  Place in a dish and keep warm.  Add remaining butter to skillet and saute onions until soft.  Rinse and chop olives until you have about 1/3 cup.  Add olives, parsley (if using), lemon juice, garlic, paprika, 1 tsp cumin, red pepper flakes, and sugar to onions.  Stir and cook for about 3 minutes.  Add the chicken back to the pan, along with the rest of the olives whole and saute for another few minutes until mixed.
Serve over brown rice.
King Tut
Advertisements