Sanyet batates-Egyptian Chicken thighs & Potato casserole

Sanyet batates-Egyptian Chicken thighs & Potato casserole is one of the most beautiful dishes that you can eat, especially if you are in a hurry and want to prepare a quick and beautiful lunch.

In the Arab countries, this dish is served with white rice, but in fact, it is a complete dish.

 

I personally do not eat anything else with it because it tastes delicious and also gives a feeling of satiety.

In the recipe that I will present to you, I used chicken thighs because they are tastier and softer, and this makes the seasoning well permeate inside.

 

Sanyet batates-Egyptian Chicken thighs & Potato casserole .

INGREDIENTS

  

  1. 2 Kilo Chicken thighs
  2. 1 Half a cup of lemon juice
  3. 1 Half a cup of olive oil
  4. 1 tablespoon minced garlic
  5. 1 tablespoon tomato sauce
  6. 4 tablespoons pomegranate molasses
  7. 1 Tea Spoon cinnamon
  8. 1 Tea Spoon crushed hot pepper
  9. 1 Tea Spoon paprika
  10. 1 Tea Spoon turmeric
  11. 1 Tea Spoon salt
  12. 1 kilo potato
  13. 1 Onion cut into rings
  14. 1 [resh Rosemary Branch
  15. 1 cinnamon stick
  16. Fresh thyme branch
  17. 1 yellow bell pepper

INSTRUCTIONS

 

  1. Wash the chicken thighs well (with salt and vinegar to get rid of the smell of chicken), then make small holes using the knife to penetrate the seasoning inside the chicken thighs
  1. When making holes in the chicken thighs, be sure not to cut the skin completely in order to preserve the delicious shape of the chicken
  2. Bring a deep dish, put lemon juice, then add olive oil and a tablespoon of tomato juice, then add chopped garlic, and finally put pomegranate molasses.
  3. Add salt / turmeric / paprika / crushed chili / cinnamon
  4. Mix the above ingredients together
  5. Add half of the marinade to the chicken thighs
  6. Take the potatoes, peel them and cut them as shown
  7. Mix the potatoes with the marinade and put them in a casserole
  8. Add onion rings
  9. Add the thyme sticks, cinnamon and rosemary to the potatoes, then add the yellow pepper
  10. Put the chicken in the tagine, then add the rest of the seasoning
  11. Cover the casserole with packing paper, then a piece of foil
  12. In a preheated oven, put the casserole in the oven at 240 degrees and put it on the bottom shelf for 30 minutes, then raise it to the middle shelf and reduce the heat to 200 and leave it for 30 minutes
  13. Remove cooking paper and foil, then open the oven grill for 10 minutes to get a wonderful golden color for the chicken.
  14. Take the tagine out of the oven and this is the final look of the  Sanyet batates-Egyptian Chicken thighs & Potato casserole

 

Check out my recommended ingredients & tools for this recipe I love it & I think everyone should have them.

 

     

Sanyet batates-Egyptian Chicken thighs & Potato casserole

Sanyet batates-Egyptian Chicken thighs & Potato casserole

Kaly
Sanyet batates-Egyptian Chicken thighs & Potato casserole is one of the most famous main course dish in egypt & other arabic countires
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Equipment

  • casserole
  • pan
  • Woodon spoon

Ingredients
  

  • 2 Kilo Chicken thighs
  • 1 Half a cup of lemon juice
  • 1 Half a cup of olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato sauce
  • 4 tablespoons pomegranate molasses
  • 1 Tea Spoon cinnamon
  • 1 Tea Spoon crushed hot pepper
  • 1 Tea Spoon paprika
  • 1 Tea Spoon turmeric
  • 1 Tea Spoon salt
  • 1 kilo potato
  • 1 Onion cut into rings
  • 1 [resh Rosemary Branch
  • 1 cinnamon stick
  • Fresh thyme branch
  • 1 yellow bell pepper

Instructions
 

  • Wash the chicken thighs well (with salt and vinegar to get rid of the smell of chicken), then make small holes using the knife to penetrate the seasoning inside the chicken thighs
    small holes using the knife to penetrate the seasoning inside the chicken thighs
  • When making holes in the chicken thighs, be sure not to cut the skin completely in order to preserve the delicious shape of the chicken
  • Bring a deep dish, put lemon juice, then add olive oil and a tablespoon of tomato juice, then add chopped garlic, and finally put pomegranate molasses.
    seasoning
  • Add salt / turmeric / paprika / crushed chili / cinnamon
  • Mix the above ingredients together
  • Add half of the marinade to the chicken thighs
  • Take the potatoes, peel them and cut them as shown
  • Mix the potatoes with the marinade and put them in a casserole
  • Add onion rings
  • Add the thyme sticks, cinnamon and rosemary to the potatoes, then add the yellow pepper
  • Put the chicken in the tagine, then add the rest of the seasoning
  • Cover the casserole with packing paper, then a piece of foil
  • In a preheated oven, put the casserole in the oven at 240 degrees and put it on the bottom shelf for 30 minutes, then raise it to the middle shelf and reduce the heat to 200 and leave it for 30 minutes
  • Remove cooking paper and foil, then open the oven grill for 10 minutes to get a wonderful golden color for the chicken.
  • Take the tagine out of the oven and this is the final look of the  Sanyet batates-Egyptian Chicken thighs & Potato casserole
Keyword Egyptian Chicken thighs, Potato casserole, Sanyet batates

Sanyet batates-Egyptian Chicken thighs & Potato Marinade Notes.

When using the seasoning, it is preferable to leave part of it in order to put it on the chicken before entering the oven.

Farfa sticks, rosemary, and thyme are optional, but they give an authentic oriental Arabic flavor.

Do not use garlic powder at all because it will change the taste.

If you are a fan of onions, you can add the quantity.

if you have time you can soak the chicken in the marinade for three or 4 hours to have the excellent taste but if you don’t have it’s OK.

 

Sanyet batates-Egyptian Chicken thighs & Potato Cocking Notes.

Always make sure the oven is hot before placing the chicken in it.

Start with the bottom shelf, then the middle.

Do not cook the casserole with the oven and grill together when using the grill, the most expensive oven fire.

 

 

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