Egyptian Mo'Amar rice with crisped chicken and roasted sunchokes

By Shahir Massoud
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  • 1 cup calrose rice, rinsed
  • 1 cup chicken stock
  • 1-1/2 cups milk
  • 1/2 cup cream
  • 3/4 teaspoon salt


  • 6 chicken legs, poached and pulled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice

Roasted sunchokes:

  • 200 grams sunchokes
  • 1/2 teaspoon salt
  • Pepper to taste


  1. Bring the rise, stock, milk, and cream up to a gentle boil. Transfer to a 375 oven and bake uncovered for 18 - 20 minutes. 


  1. In a pan, heat some olive oil over medium. Add the chicken and spices, increase heat to high. Crisp up and heat the meat for two to three minutes, then reserve to serve on top of the rice. 

Roasted sunchokes:

  1. Cut the sunchokes into 2.5 centimeter pieces and coat in olive oil, salt, and pepper. Roast in 400 degree oven for 20 minutes, reserve for serving.
  2. When rice is ready, remove from oven. Top with some crisped chicken, sunchokes and some garnish (finely chopped parsley, squeeze of lemon) Enjoy!

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