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Middle Eastern Spiced Baked Chicken and Potatoes (Seeniyet Jaj o Batata)
1 h 15 minServes 4Nutri-Score B€€
B
1 h 15 min
1 h 15 minMiddle Eastern Spiced Baked Chicken and Potatoes (Seeniyet Jaj o Batata)
what you need
Ingredients
chicken (whole chicken cut into pieces, skin on)Meat1.2 kg
potatoes (peeled and cut into wedges)Produce800 g
onion (finely chopped)Produce1 piece
garlic (cloves, left whole)Produce6 pieces
yogurt (plain)Dairy150 g
shatta pepper pastePantry30 g
olive oilPantry60 ml- lemon juice (freshly squeezed)Produce40 ml
seven spiceSpices8 g
paprikaSpices5 g
cumin (ground)Spices4 g
coriander (ground)Spices4 g- turmericSpices2 g
cinnamon (ground)Spices2 g
saltSpices8 g
black pepper (ground)Spices2 g
per serving
Nutrition
511kcal
- Carbs
- 36 g
- Proteins
- 33 g
- Fat
- 26 g
what you’ll use
Tools
Baking dish
Mixing bowl
Oven
step by step
Method
- Step 1
Prepare the base
- Peel the potatoes and cut them into wedges.
- Finely chop the onion and peel the garlic cloves, leaving them whole.
- Spread the potatoes, onion and garlic in a baking dish.
- Step 2
Make the marinade
- In a bowl, combine the yogurt, shatta, olive oil and lemon juice.
- Add the seven spice, paprika, cumin, coriander, turmeric, cinnamon, salt and black pepper and mix well.
- Step 3
Coat the chicken
- Rub the marinade over the chicken skin and under the skin.
- Spread the remaining marinade over the potatoes and onions.
- Step 4
Bake
- Cover the dish and bake at 200 °C until the chicken is cooked through and crispy.
most cooked first