Baked Chicken Recipe

  • Prep time: 5 minutes
  • Cook time: 50 minutes


  • 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
  • Olive oil
  • Salt and freshly ground pepper
  • 1/2 cup of chicken stock for the gravy


1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.

2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.

3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate.  Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a half of chicken stock to the pan to help deglaze the drippings from the pan.
Pour the stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.

*While the chicken pieces are baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy.

Serve with steamed rice, mashed potatoes, or Egyptian rice.

Yield: Serves 4.

Pizza Recipe

4 servings Prep: 25 mins Grill: 10 mins




5 ounces ground lamb

1/2 red onion, chopped

2 teaspoons hot paprika

Salt and pepper

1 tablespoons chili sauce

1 lemon, finely zest and cut into 4 wedges

1 pound store-bought pizza dough, shaped into 4 disks

1 tomato, thinly sliced

1/3 cup chopped parsley




In a medium bowl, combine the lamb, one-third of the onion, 1 tsp. each paprika and salt and 1/2 tsp. pepper. Form the mixture into a patty.

Preheat a grill to medium. In a small bowl, combine the chili sauce, lemon zest and the remaining 1 tsp. paprika. Drizzle the seasoned oil on a baking sheet; turn the dough disks in the oil. Press each disk into a 6-inch round.

Place the lamb patty on the grill and cook, turning once, for 5 minutes. Meanwhile, place the dough on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes. Flip the crusts and, working quickly, top with the tomato slices and remaining onion. Cover and cook until baked through, about 3 minutes.

Finely chop the grilled lamb and sprinkle on the pizzas; top with the parsley. Serve with the lemon wedges.


Tip Press dried oregano into the dough before grilling to add flavor.

                                                                                                            Butheina Alnounou

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Dried Mint Omelet.

Summary: A simple yet very delicious traditional omelet.

Omelet Ingredients (3-4 servings)

•             9 Eggs

•             3 teaspoons of dried mint powder

•             A pinch of Salt

•             3-4 table spoons of Olive Oil

Preparation Method

1.            In a bowl, whisk the eggs, salt and dried mint powder well.

2.            Drizzle a bit of olive oil in a frying pan over medium/low heat.

3.            Pour the equivalent of 3 eggs at a time in the frying pan for 3 minutes then turn the omelet over to the other side using a spachula for another 3-4 minutes.

Preparation time: 5 minute(s)

Cooking time: 6 minute(s)

                                                                                                       Butheina Alnounou

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•           1 1/2 cups of milk

•           1 1/2 tablespoons vinegar

•           1 cup cornmeal

•           1 cup of flour

•           2 tablespoons sugar

•           1 teaspoon salt

•           1 teaspoon baking powder

•           1/2 teaspoon baking soda

•           2 tablespoons vegetable oil



1.         Preheat oven to 425 degrees F.

2.         Combine milk and vinegar and let it stand for a couple of minutes.

3.         Mix dry ingredients in a large bowl.

4.         Stir in the milk mixture and the oil – you will have a lumpy batter.

5.         Spread the batter into a greased pan and bake for 25 – 30 minutes.

6.         Serve hot with butter.




Chocolate Shortbread Cookies


•           1-1/8 cups of flour

•           1 cup of unsweetened cocoa powder

•           1 teaspoon salt

•           1 cup of salted butter, softened

•           2/3 cup of icing sugar


1.         Preheat oven to 350 degrees F/175 degrees C.

2.         Sift together flour, cocoa, and salt.

3.         Using a hand mixer, beat butter and sugar until combined.

4.         Pat dough into an ungreased  pan. The dough won’t really hold together and you will think that it needs more moisture – but it doesn’t!  Trust me!

5.         Bake for 20 to 25 minutes. Allow it to cool for 5 minutes, then remove from the pan and cut into squares.

6.         Sprinkle with icing sugar and allow the cookies to cool.


•           Instead of patting the cookie dough into a pan, squeeze together small balls of dough and place them on a cookie sheet.

•           Press your thumb into the cookie ball.

•           Fill the thumbprint with raspberry jam.

•           Bake for 20 minutes.

•           Remove from the pan and place on a rack to cool. You can sprinkle the cookie lightly with icing sugar if desired.


Butheina Alnounou

This email address is being protected from spambots. You need JavaScript enabled to view it.