Arab-Style Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is typically made with mozzarella cheese and served with pasta, our Arab adaptation incorporates Middle Eastern flavors. We use saffron to infuse the breadcrumb coating with a subtle floral note, and instead of mozzarella, we top the chicken with a blend of Arabic cheeses. Additionally, we replace the traditional pasta with a side of fragrant saffron rice. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 eggs, beaten 2 eggs, beaten
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 cup (60g) Arabic cheese blend (such as Akkawi and Halloumi), grated 1/2 cup (60g) Arabic cheese blend (such as Akkawi and Halloumi), grated
• 1/4 cup (60g) tahini 1/4 cup (60g) tahini
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley, for garnish 2 tablespoons chopped fresh parsley, for garnish

Nutrition

• Calories: 420 kcal / 1760 kJ
• Fat: 22g (Saturated Fat: 6g)
• Carbohydrates: 25g (Sugars: 5g)
• Protein: 34g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Pound the chicken breasts to an even thickness, about 1/2 inch.
3. 3.
   In a bowl, combine the breadcrumbs, saffron threads, cumin, paprika, salt, and black pepper.
4. 4.
   Dip each chicken breast into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
5. 5.
   Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
6. 6.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
7. 7.
   Stir in the crushed tomatoes, tomato paste, dried oregano, sugar, and water. Simmer for 10 minutes, until the sauce thickens slightly.
8. 8.
   Place the cooked chicken breasts in a baking dish and spoon the tomato sauce over them. Sprinkle the grated Arabic cheese blend on top.
9. 9.
   Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
10. 10.
    In a small bowl, whisk together the tahini and lemon juice until smooth.
11. 11.
    Serve the Arab-style Chicken Parmigiana hot, drizzled with the tahini sauce and garnished with chopped parsley.

Treat your ingredients with care...

• Saffron — To enhance the saffron's flavor, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the breadcrumb mixture.
• Arabic cheese blend — If you can't find a pre-made blend, you can use a combination of Akkawi and Halloumi cheeses in equal parts.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
• If you prefer a smoother tomato sauce, use an immersion blender to puree the crushed tomatoes before adding the other ingredients.
• Serve the Arab-style Chicken Parmigiana with a side of fresh Arabic bread for a complete meal.
• If you don't have Arabic cheese, you can substitute it with a combination of mozzarella and feta cheese.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in the oven to maintain the crispy texture.

Serving advice

Serve the Arab-Style Chicken Parmigiana as a main course, accompanied by a side of saffron rice and a fresh salad of mixed greens and tomatoes. Drizzle extra tahini sauce over the chicken for added creaminess.

Presentation advice

To present the dish beautifully, place the chicken Parmigiana on a large serving platter. Garnish with fresh parsley and sprinkle some extra saffron threads on top for an elegant touch. Serve the saffron rice in a separate bowl alongside the chicken.