Cheops Chicken Dog Recipe

Preparation:

Combine cumin, coriander, and salt and pepper to taste; rub mixture into chicken pieces.

Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken and sauté, turning pieces until golden. Add garlic and onions; continue to sauté chicken until well browned on all sides. Add water, wine, and saffron and bring to a boil. Reduce the heat, cover the skillet, and cook the chicken until tender, for 45 to 60 minutes.

Remove the bones from the chicken. Make a bed of rice or couscous and arrange the chicken on top. Pour gravy over the chicken and serve. You can make 6 to 8 quarts of chicken and gravy with this recipe.

Ingredients:

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Salt
• Freshly ground black pepper
• 2 chickens (7 to 8 pounds), cut into 16 pieces
• 6 tablespoons olive oil
• 2 minced cloves of garlic
• 2 chopped onions .
• 2 cups of water
• 2 cups of dry white wine
• 2 pinches of saffron
• Steamed rice or couscous

Note:
The Pharaoh hound is a sight-hound bred particularly for hunting. The dog probably originated in ancient Egypt, where paintings and carvings depict a dog very similar to the modern-day Pharaoh hound. The breed found its way to Spain and settled in the Baleario Islands. This recipe is made of succulent chicken simmered in exotic Mediterranean spices and wine—fit for a pharaoh or his dog.