Middle Eastern Style Chicken & Potatoes
This recipe creates a flavorful and tender chicken and potato dish with Middle Eastern spices.
Ingredients
- chicken thighs
- potatoes
- salt
- black pepper
- Aleppo pepper
- ground cumin
- dried oregano
- tomato paste
- pepper paste
- garlic
- lemon
- red wine
- fresh parsley
Method
- 1
Add sliced potatoes to a large baking dish, spreading them in an even layer.
- 2
Place the chicken thighs on top of the potatoes.
- 3
Sprinkle the salt, black pepper, Aleppo pepper, ground cumin, and dried oregano over the chicken and potatoes.
- 4
Add the tomato paste and pepper paste.
- 5
Crush the garlic cloves directly into the dish.
- 6
Squeeze the juice of one whole lemon over the ingredients.
- 7
Pour in the red wine.
- 8
Using your hands (gloves recommended), thoroughly rub the marinade mixture all over the chicken and potatoes.
- 9
Ensure the potatoes are mostly at the bottom of the dish with the chicken on top.
- 10
Cover the baking dish tightly with aluminum foil.
- 11
Bake in a preheated oven at 400°F (200°C) for approximately 45 minutes.
- 12
Carefully remove the foil from the dish.
- 13
Baste the chicken pieces with the pan juices. Return the dish to the oven, uncovered.
- 14
Continue baking for another 15 minutes, or until the chicken is golden brown and crispy, and the potatoes are fork-tender.
- 15
Garnish with fresh parsley. Serve hot, traditionally with Lebanese rice.
- 16
The chicken should be tender and fall off the bone.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
