Chicken Awsat

Chicken in a Bread Loaf

Preparation info
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By Claudia Roden

Published 1986

  • About

This is a medieval recipe from the Kitab al Wusla il al Habib, where it is also called ‘Egyptian chicken’. It is a loaf of bread from which the soft inside has been removed to make room for a stuffing of boned chicken meat and livers.

I am giving my own interpretation and quantities of ingredients as I have prepared them.


  • 1 medium loaf with an attractive shape (rectangular or cottage)
  • 1 medium chicken, boiled or sofrito
  • 250


Cut a slice off the top of the loaf and put it aside to serve as a lid. Carefully remove all the pith from the loaf, leaving the crust intact.

Bone and chop the cooked chicken. Clean the chicken livers and sauté gently in a little oil for 3 to 4 minutes. Add about ½ teacup of the stock in which the chicken was cooked, and season to taste with allspice, salt and pepper. (A little brandy