Make-Believe Middle Eastern Chicken Recipe -
  • READY IN 30 mins

Make-Believe Middle Eastern Chicken

Recipe by  

"A sumptuous dish with a Middle Eastern flair. The spicy aroma fills you with passionate thoughts. Serve over white rice or couscous. This chicken is also a perfect complement to falafel. The spices can be adjusted; I use much more cumin than I specified in the recipe."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. In a large skillet over medium heat, warm oil and cook chicken for 5 to 10 minutes or until no longer pink.
  2. Turn heat to low. Add sour cream, half and half, cumin, nutmeg, allspice, and ground white pepper to skillet; simmer for about 5 minutes or until sauce is smooth. Do not allow mixture to boil.
  3. Stir stewed tomatoes into the mixture and simmer over low heat for 10 minutes; serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2009

The great thing about this recipe is that it gives you the taste of world cuisine with household ingredients and very easy preparation. My husband and I both enjoyed this meal and we will make it again. The only changes I made were using milk instead of half and half, black pepper instead of white (that's what I had on hand) and adding salt to taste since the recipe did not call for any. I served over rice with some sauteed eggplant.

Most Helpful Critical Review
Aug 17, 2005

I wish I could make believe I had eaten this. I made this last night and my five year old took one bite and said it was disgusting. He ended up eating a bowl of cereal for dinner. My very easy to please husband took his first bite and said it tastes like chicken and tomatoes. AND I almost doubled the cumin. (When I asked my husband what he would like for dinner tonight, he said "anything as long as it is not what you made last night.") I will not make this again.


25 Ratings

Feb 22, 2003

Make sure your children like spicy dishes because this one I thought was a bit on the spicy side.

Feb 22, 2003

Very good with basmati rice. Vegetarian version is use mock chicken recipe using frozen tofu. Can't say how kids like this since all the pups have left the wolf den many moons ago. This was a howling success with my mate. I also used a little more cumin than recipe called for.

Feb 22, 2003

I made this recipe for Valentine's, and it turned out to be a man-pleaser. Since my honey and I both have reflux and can't eat tomatoes, I substituted the stewed tomatoes with frozen mixed vegetables (carrots, broccoli, and cauliflower). I also didn't have allspice, so I used pumpkin pie spice instead, and it worked GREAT! This is definitely something I'd make again.

Feb 22, 2003

This is a very easy recipe and delicious!! Its has just the right amount of spices so even my grandaughter will eat it up!!!

Feb 22, 2003

Something didn't work with this--my cream curdled in the tomatoes. The flavors were okay, but not a recipe I'd make again, I'm afraid.

Feb 22, 2003



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  • Calories
  • 526 kcal
  • 26%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 33.5 g
  • 67%
  • Sodium
  • 586 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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