Pairs well with Egyptian Style Chicken with Potatoes
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Egyptian Style Chicken with Potatoes
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A traditional Egyptian baked chicken and potatoes dish flavored with a rich tomato sauce and aromatic spices, layered with onions, green peppers, and tomatoes, then slow-cooked to tender perfection.
01:30:00 total
Serves 6
medium
Main Various
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Ingredients
- chicken - 1.5 kg (whole or divided, about 1.5 kg)
- potatoes - 5-6 medium potatoes (cut into rings)
- red onion - 1.5 large (sliced)
- white onion - 1.5 large (sliced)
- green pepper - 3 (sliced)
- tomatoes - enough for 2 cups tomato juice (boiled for 3 minutes and peeled)
- tomato paste - 1 tablespoon (for sauce)
- hot peppers - 2 (whole, optional)
- black pepper - to taste (for seasoning)
- salt - 1.5 teaspoons (for seasoning)
- cumin - watch the video to see (ground)
- coriander - 0.5 teaspoon (dry ground)
- seven spices - 0.5 teaspoon (blend)
- cinnamon - 0.5 teaspoon + 1 stick (ground and stick for garnish)
- sweet pepper (allspice) - 0.25 teaspoon (Chinese allspice)
- paprika - 2 tablespoons (or red pepper paste)
- vegetable broth - watch the video to see (for sauce dilution)
- sugar - pinch (pinch)
- garlic cloves - 2 cloves (for browning with onions)
- oil - watch the video to see (for frying and brushing)
- ghee - 2 tablespoons plus some for finishing (for frying and finishing)
Instructions
- Prepare onions and chicken: Slice red and white onions and season with black pepper and salt. Mix well. Drain and dry the chicken, then coat it with the seasoned onions. Cover and refrigerate for 30 minutes.
- Prepare vegetables: Slice green peppers and tomatoes. Cut potatoes into rings about the size that cooks well without shriveling.
- Make tomato juice: Boil tomatoes for 3 minutes, peel, and blend them. Add tomato paste, hot peppers, salt, cumin, coriander, seven spices, cinnamon, sweet pepper, paprika, vegetable broth, black pepper, and a pinch of sugar to the blended tomatoes. Dilute with a cup of water.
- Brown chicken: Heat oil and ghee in a tray over medium heat. Brown the chicken on all sides, then remove from heat.
- Brown garlic and onions: In the same tray, on low heat, brown two cloves of garlic with the onions that were with the chicken.
- Assemble layers: Spread the browned onions in the tray. Layer potato slices, tomato slices, and green peppers. Place the browned chicken on top.
- Add tomato sauce and spices: Spoon some tomato sauce mixed with oil over the chicken. Add pepper pods and a cinnamon stick on the side of the tray. Dot with ghee.
- Cook in oven: Preheat oven to 250°C (482°F). Bake for 30 minutes, then reduce temperature to 180°C (356°F) and bake for another hour.
- Finish with grill: Before removing, brush the chicken with some of the tomato sauce from the tray. Turn on the electric grill for 5 minutes to crisp and color the chicken.
- Serve: Serve with rice cooked with vermicelli and potatoes to absorb the sauce.
