Negresco Egypt
Recipe: #21290
October 12, 2015
Categories: Chicken, Middle Eastern, Fathers Day, Sunday Dinner, Whole Chicken, Chicken Dinner, more
"Chicken and spaghetti"
Ingredients
Nutritional
- Serving Size: 1 (468.7 g)
- Calories 647.4
- Total Fat - 24.7 g
- Saturated Fat - 12.6 g
- Cholesterol - 603.3 mg
- Sodium - 995.7 mg
- Total Carbohydrate - 50.4 g
- Dietary Fiber - 0.1 g
- Sugars - 4.8 g
- Protein - 57 g
- Calcium - 296 mg
- Iron - 8 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preparing chicken
Step 2
Wash chicken well. Boil until tender. Strain and reserve 2 cups of chicken broth.
Step 3
Split chicken into quarters.
Step 4
With your fingers, take out thin strips of chicken flesh and set aside.
Step 5
You can use left over boiled chicken and broth elsewhere .
Step 6
Spaghetti:
Step 7
Boil spaghetti and drain.
PREPARING THE BECHAMEL
Step 8
In a medium saucepan,
Step 9
Melt 2 tbsp butter over medium-high heat.
Step 10
Add flour stirring constantly for 15 seconds.
Step 11
Add milk and 1 cup chicken broth and whisk frequently until sauce is smooth. Add salt, white pepper and cream cheese. Bring to boil (3-4 minutes). If texture is too thick, add little more broth. Take off heat.
COOKING NEGRESCO
Step 12
Heat oven to high heat (200-220 C).425 degrees
Step 13
Mix spaghetti with chicken strips and half quantity of béchamel.
Step 14
Butter a baking dish (23 x 32 cm) with remaining butter.
Step 15
Pour remaining béchamel over dish and sprinkle cheddar (gouda) cheese on top.
Step 16
Place in oven for 40-45 minutes until cheese melts and surface becomes golden brown.
Step 17
Serve immediately in the same dish.
Tips
No special items needed.