The Middle East is so rich with flavors, it’s not just about shawarma and falafel! Here’s one for you that’s budget friendly and so easy to make, you can literally make it with your eyes closed ☺️ And to be honest, who doesn’t love chicken and potatoes?
Ingredients
- 1 whole chicken or 4 whole legs (3-4 pounds)
- 3 lb. Idaho potatoes (cut evenly)
- 1 medium onion (chopped fine)
- Olive oil (measure by heart)
Instructions
- Spices: 7 spice, cinnamon, black pepper, paprika, turmeric, cardamom (optional), chili lime (optional) and salt.
- Measure by heart don’t be stingy.
- Water.
- 9×13 or 4.5 liters baking dish.
- Preheat oven to 400 F.
- Wash chicken and pat dry.
- Place chicken in the baking dish, add 1 chopped onion and olive oil (measure by heart) I would say about 1/4-1/3 cup. This dish needs extra amount of olive oil so your potatoes and chicken are crispy.
- Add the spices written above ⬆️ I like to be generous with my spices the only thing I would say less of is (black pepper, cinnamon and turmeric) other wise there’s no wrong way of doing it. Make sure to rub the chicken with the spices olive oil and onions so every piece gets coated evenly.
- Place the potatoes evenly in the pan and add water enough to almost reach the edge (we don’t want an over spill) sprinkle the top of the potatoes with salt and drizzle some olive oil.
- Place in the oven bake for 30 minutes F. Turn the pan around and finish baking for another 60 minutes F.
- Enjoy with a side of bread and salad.
- Salatet khiar b’laban/ cucumber mint yogurt salad.
- 8 medium Persian cucumber, 2 cups middle eastern yogurt, 2 cloves garlic (minced), fresh or dry mint, water enough to thin the yogurt and 1 tsp. Olive oil.
Notes
- Some people like to cover the siniyeh with parchment paper for the first 30 minutes. I don’t because the potatoes will turn too soft, if you prefer to do so go for it.