Batata ala edamha
Serves 1
Directions
- 1Sear chicken in a pot with olive oil and ghee.
- 2Add skinless, boneless chicken.
- 3Season with salt, black pepper, bay leaves, cardamom pods, cinnamon stick, and an onion.
- 4Add water and let it boil for 30 minutes.
- 5Fry chopped potatoes in olive oil until nice and fluffy.
- 6Add the fried potatoes to the chicken pot and simmer.
- 7Wash and soak rice.
- 8Toast vermicelli in olive oil, add rice, and toast for a minute or two.
- 9Season with salt, add water, and simmer covered for 20 minutes.
- 10Mash some potatoes to thicken the stew.
- 11Squeeze two lemons in the pot.
- 12Fry garlic in olive oil, add coriander or parsley, and pour into the stew.
- 13Place chicken pieces in a bowl with the broth and potatoes.
- 14Serve with vermicelli rice and enjoy.
Ingredients
- kg chicken pieces
- as much as you prefer potatoes
- head garlic
- bunch coriander or parsley
- touch olive oil
- touch ghee
- cups Canary Basmati
- 1/2 vermicelli
- salt
- pepper
- sticks cinnamon
- bay leaves
- cardamom pods
- lemons
- 6 cups water
Equipment
potpanbowlspoon
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