Egyptian Claypot Chicken
A flavorful and spicy Egyptian-inspired dish made with chicken cooked in a claypot with creamy sauce.
Ingredients
- ●1 1/2 pounds chicken breastboneless, skinless
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon cayenne pepper
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup claypot sauceavailable in most Middle Eastern stores
- ●1/2 cup heavy cream
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Season the chicken with salt, black pepper, cumin, coriander, and cayenne pepper.
- 3
Heat a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 5-6 minutes.
- 4
Transfer the chicken to a claypot or a large oven-safe dish.
- 5
Add the chopped onion, minced garlic, and claypot sauce to the skillet. Cook until the onion is softened, about 3-4 minutes.
- 6
Pour the heavy cream into the skillet and bring to a simmer.
- 7
Pour the sauce over the chicken in the claypot.
- 8
Cover the claypot with a lid and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
- 9
Serve the chicken hot, garnished with fresh parsley or cilantro if desired.