Middle Eastern Recipes > Potatoes > Poultry > Djej w Batata Bil Sayniyyeh >
Djej w Batata Bil Sayniyyeh
Lebanese Garlic Chicken & Potatoes
4 LBS chicken legs/quarters/breasts
5 medium potatoes, peeled & cut into slices
20 cloves garlic
1 C lemon juice
4 TBS olive oil
Salt to taste
Pinch of Lebanese 7-Spices
Vinegar
Soak chicken in vinegar for about two minutes. Rinse well under cold water; pat-dry with paper towels. Make cuts in chicken to allow spice saturation. Rub chicken with half the olive oil, a pinch of salt and a pinch of Lebanese 7-Spices. Peel potatoes and rinse under cold water; slice potatoes (1/2-inch thickness each) and salt lightly. Arrange chicken on bottom of baking dish; place potato slices on top. Bake at 400-degrees F for about forty to fifty minutes, or until chicken is fully cooked. Drain excess fat.
In a bowl or blender, combine garlic cloves, 1/2 teaspoon of salt and remaining olive oil. Mix well. Add lemon juice; mix well again. Pour garlic sauce over chicken/potato dish. Return to oven and bake for another five to ten minutes, or until the potatoes turn slightly red in color. Serve.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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