My husband taught me this traditional Egyptian recipe. He says I make it better than his mom did! The trick is knowing exactly when to add the water, giving the chicken enough time to fry a little, but not letting it burn. Serve with rice and stewed vegetables.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Rub chicken with salt and pepper.

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  • Combine chicken, giblets, and butter in a 5-quart pot over medium heat. Add onion, cloves, cardamom, and bay leaf. Simmer, stirring occasionally, until moisture has evaporated. Cook chicken until lightly browned, 3 to 5 minutes.

  • Pour in enough water to just cover the chicken. Simmer until flavors combine, about 20 minutes.

Cook's Note:

Vegetable oil can be substituted for the clarified butter.

Nutrition Facts

418.07 calories; 32.18 g protein; 6.6 g carbohydrates; 28.54 g fat; 108.62 mg cholesterol; 136.29 mg sodium. Full Nutrition