This dish is easily a favorite for all in our family, a comfort food that triggers nostalgia, and a delicious and easy recipe to include in every kitchen! The chicken is juicy and tender, with a crunchy and flavorful outer crust. 

Chicken pane is classic Egyptian recipe of breaded, fried chicken. The flavors are somehow juicier and zestier than what I have tried in the classic American fried chicken counterparts, although both are equally delicious in their own regard. This chicken is softer crunch, with a more flavorful bite. I also use this recipe on smaller strips of chicken tenderloins to make chicken strips or chicken nuggets for the kids, and this is a favorite for all! The name chicken pane, comes from the French word meaning bread crumbs. It turns out when Napolean came to Egypt, the French occupation left some flavorful influences. It is not uncommon to find French influence on Egyptian cuisine, language, and music. Because I love all things Parisian, I don’t mind throwing in this tidbit about my parents’ beautiful home country. 

To make this dish, you need boneless, skinless chicken breast cut into two pieces, and filleted in half (sometimes into thirds, if it is especially thick). It is essential to marinate the chicken in onions, garlic, salt, and pepper overnight or for a couple of hours at the very least! This is what makes the chicken extra juicy and flavorful. 

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The breads crumbs mixture is combined with some panko crumbs and a delicious combo of seasoning: salt, pepper, paprika, oregano, onion salt, and garlic powder. Sometimes I add minced parsley. 

The final step seems obvious: fry the chicken. However, I consider it mandatory to lay it on a plate lined with some paper towel as soon as you remove it from the pan. Maybe it’s the blot-the-oil-off-your-pizza high-schooler in me, but I find that this makes it lighter and tastier without the greasiness. But again, you could certainly bake this in the oven if you choose! Baking steers away from the traditional recipe and flavor, but it still works. I promise. Just brush the baking pan with some oil and turn the chicken over mid-way. This ensures a crispy golden crust. 

Chicken Pane

2016-07-01 13:35:36

Serves 6

This is a juicy and flavorful breaded chicken with a crunchy and delicious crust.

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Prep Time

15 min

Cook Time

5 hr

Prep Time

15 min

Cook Time

5 hr

Ingredients

1. 3 lbs of chicken breast, filleted and cut in half
2. 1.5 cups of bread crumbs
3. 1.5 cups panko crumbs
4. 4 eggs
5. 1 tbsp water
6. 1 large onion, sliced or blended
7. 4 garlic cloves minced
8. 2 tbsp salt
9. 1 tsp pepper
10. 1/2 tsp paprika
11. 1/2 tsp oregano
12. 1 tsp onion salt
13. 1/2 tsp garlic powder
14. 1/4 cup sunflower or grape seed oil (or any oil for frying)
15. 1/2 cup flour

Instructions

1. Cover the chicken breasts with the onion and minced garlic, 1 tbsp of salt, and 1 tsp of pepper and marinate over night.
2. Crack the eggs in a bowl and whip with the water.
3. In a separate bowl combine the breadcrumbs, panko crumbs, and remaining salt, pepper, and spices.
4. Pour the flour in a third bowl.
5. Add the oil to a pan and turn to medium-high heat. The oil does not need to fully cover the chicken, as you will be pan frying it on each side.
6. Remove the pieces of chicken breast from the marination mixture one at a time and dip it into each bowl you have prepared. So first dust with the flour (shake off any excess flour), then dip into the egg wash so that it is coated on both sides, then dip into the bowl of breadcrumbs to coat completely. Shake off the excess and place it in the pan.
7. Cook the chicken on one side in the pan until golden, and then flip it. This takes about 2-3 minutes per side. Repeat for each piece of chicken, and add more oil if necessary.
8. Remove the chicken after it is golden and place onto a plate lined with paper towel.
9. Serve garnished with red onions, parsley, or other vegetables you prefer.

Notes

1. You may bake the chicken in the oven at 375 degree F. Simply place the chicken on a pan brushed with oil and flip half way through the cook time. Cook 15-20 minutes, depending on the thickness and size of the chicken.

By Noha ElSharkawy Aref

Adapted from Mom

Adapted from Mom

Sugar & Garlic https://sugarandgarlic.com/

I’ve always been into smoothies and juicing, but every once in a while I fall out of routine.  Then my Vitamix just SITS there. After all, it takes time to plan to purchase all the fresh produce you need for smoothies, and then it takes more effort to think of new or creative ways to blend up some concoctions that actually taste great. So naturally, when I heard about Green Blender, I was intrigued. It’s a food delivery that provides you with at least 5 different smoothie recipes and all the ingredients you need to make them. They source their ingredients responsibly with almost all produce being organic, and everything is non-Gmo. The best part though is their incorporation of superfood supplements for protein and nutrients so that I can try new things I have never heard of and would certainly never think to purchase on my own. In just two deliveries you get to try unique ingredients such as  camu camu (the most potent source of vitamin C), matcha green tea, yacon root, quinoa flakes, goji berries, maqui berries, chlorella, and ginseng. The recipes also teach you to incorporate a variety of nuts into your smoothies to boost your protein and nutrient intake. I just love that!

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This is a common starter in Egyptian homes during the months of Ramadan. During Ramadan, Muslims fast from dawn to sunset, which during these long summer days is over 16 hours long! When we break our fast, it is the tradition of the Prophet (Peace and blessings be upon him) to break the fast on a date and water. This dried fruit compote reflects that tradition, but it also combines other highly nutritional dried fruits and nuts. Dates are well utilized in the Muslim world as they are recognized for their high mineral content: calcium, iron, sodium, magnesium, and zinc are all packed into this tiny superfood. Dates are also a supreme source of fiber and energy, and their sugars are low glycemic, releasing slowly and steadily into your body (which is a great thing for sustaining energy while fasting!). Dried apricots are also a super star in this fruit compote; they are packed with carotenoids, iron, potassium and fiber. This fruit salad compote is not only a very refreshing and nutritious way to break your fast (or start it). It is a delicious and sweet juice cocktail to enjoy, but you will need a spoon! The juice taste like an apricot drink scented with almonds and dates. I like to add extra apricot juice to the water to boost the color and flavor, but this is not necessarily traditional to the recipe. Apricot juice however, is another very popular drink enjoyed in the Middle East during Ramadan, but that is another recipe post! The dried fruits in khoshaf get very plump and juicy because they reconstitute themselves as they soak in water for a few hours before serving. 

The ingredients are very basic and easy to find; I collect them all on the same shelf at the grocery store where the dried fruits are, except for the dates. I do not recommend using chopped dates or already pitted dates, because they seem to be drier for some reason. They ar not as fresh either. We use organic Medjool dates that are very plump and sweet (Whole Foods and Costco have some of the best ones I have found). You should always slice the date open first to make sure it is clean, and also to remove the pit!

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First, you will add boiling water to the apricots, raisins, and prunes. You could also add dried figs if you like, but I do not because I personally do not prefer the texture of figs and their seeds in this compote. 

Once the water and dried fruit mixture cools, you can add the chopped dates and stir in cold sugar water and sliced almonds. Refrigerate for a few hours and serve chilled. As I mentioned, this is a great drink or fruit salad to break your fast on because the dates and other dried fruits will replenish the body with several nutrients and minerals. This compote is hailed to be more nourishing and hydrating than water alone. So give it a try if you have been fasting, or if you simply need to replenish your body after a workout or marathon!

Khoshaf: Dried Fruit Salad

2015-06-22 09:32:31

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Prep Time

5 min

Prep Time

5 min

Ingredients

1. 1/2 c sliced, pitted dates
2. 1/2 c golden raisins
3. 3/4 c dried apricots
4. 3/4 c prunes
5. 1/2 peeled and slivered almonds
6. 2-3 cups of boiling water
7. 1 cup cold water
8. 1/4 c sugar
9. 1 cup apricot juice (optional)

Instructions

1. Wash the dried fruits.
2. Place the apricots, prunes, and raisins in a large serving bowl or pitcher.
3. Pour boiling water over the fruits so that they are covered in water. There should be an inch of water above the level of the fruit.
4. Once the water has cooled, dissolve the sugar with cold water and pour over the fruit mixture and stir. Add the dates, almonds, and apricot juice.
5. Serve chilled in a large serving bowl and ladle, or in individual dessert cups or bowls. Drink with a spoon!

Notes

1. You may also add figs to the dried fruits. Try adding other nuts such as walnuts or hazelnuts as well! This compote is very flexible to your personal tastes and preferences!

By Noha ElSharkawy

Adapted from Mom

Adapted from Mom

Sugar & Garlic https://sugarandgarlic.com/