Bil hana wish shifa’!
Epicurious Kids were excited to cook some Egyptian dishes. Enthralled by the stories of Pharoes and the Sphinx, they were keen to discover their food culture.
Mixing in the love
Vinegary mixture for the Molokhia
Tristan and Inigo mixed in some spices into 2 cups of water, for the chicken breasts to simmer in. Then, in a separate bowl, the Epicurious Kids agreed to prepare the finishing sauce to pour over the chicken after baking: a mixture of vinegar, onions and cinnamon.
Tastemaker Tristan
Top Chef Inigo spices up with Baharat
The recipe was slightly difficult to understand because it went against Epicurious Kids instinctive way of preparing chicken. After prepping the broth, the chicken was to simmer in it until done. Then baked with some Molokhiya, a spinach like vegetable indigenous to Egypt. Tristan and Inigo worked together to carefully mix in the Molokhiya with the chicken breasts.
Sautéing the spices
The green team
Then the dish was put in the oven to bake with the Molokhiya and after 20 minutes, it was ready to be layered with rice,pita bread, chicken and topped with the vinegar, cinnamon mixture. Epicurious Kids were slightly skeptical at first in layering dry pita with rice, chicken and sauce —but in one quick bite, their doubts were quickly allayed! Bil hana wish shifa’!
Chicken with Molokhiya
Excellent, keep up the good work