Name: Potato Baked with Chicken (Batata Bel-Firin Ma Dajaj)
Yield: 10 servings
Cuisine: Middle East
Ingredients: 10 skin-on, bone-in chicken legs; 5 to 6 cloves garlic (to taste), crushed; 5 cardamom pods; 1 liter oil, for frying; ½ teaspoon curry powder; ¼ cup olive oil; 2 tablespoons olive oil; ½ teaspoon ground cinnamon; 1 pinch curry powder; ½ teaspoon ground turmeric; ½ teaspoon freshly ground black pepper; 4 onions (440 grams); ½ teaspoon salt; 1 pinch freshly ground black pepper; 5 to 6 cups (1180 to 1400 milliliters) water, plus more for the initial chicken boiling; Juice of 2 lemons; 1 mild, medium green pepper, finely chopped; ½ teaspoon Aleppo spice mix (optional); 1 teaspoon salt; 6 to 7 cloves garlic, crushed; 2 kilograms small potatoes

Preparation info

10
servings

Difficulty
Medium

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

This filling and delicious combination of chicken, potatoes, garlic, and onions is widely prepared in the Middle East. Sawsan’s traditional Damascene version makes enough for a crowd — or for a few eaters who would like leftovers. Instead of deep-frying the potatoes, you can brush them generously with oil and bake in a 200°C (400°F) oven until golden.