# Batata ala edamha

Batata ala edamha is a hearty Palestinian dish that is light, pure, and garlicky, served with vermicelli rice.

- Cuisine: Indian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Sear chicken in a pot with olive oil and ghee.
2. Add skinless, boneless chicken.
3. Season with salt, black pepper, bay leaves, cardamom pods, cinnamon stick, and an onion.
4. Add water and let it boil for 30 minutes.
5. Fry chopped potatoes in olive oil until nice and fluffy.
6. Add the fried potatoes to the chicken pot and simmer.
7. Wash and soak rice.
8. Toast vermicelli in olive oil, add rice, and toast for a minute or two.
9. Season with salt, add water, and simmer covered for 20 minutes.
10. Mash some potatoes to thicken the stew.
11. Squeeze two lemons in the pot.
12. Fry garlic in olive oil, add coriander or parsley, and pour into the stew.
13. Place chicken pieces in a bowl with the broth and potatoes.
14. Serve with vermicelli rice and enjoy.

## Equipment

- pot
- pan
- bowl
- spoon

## Source

- Original video: https://www.facebook.com/reel/1862446081169001/
- Recipe page: https://www.cliprecipe.com/recipe/3ce01807-baf7-4b38-ae00-547f0da09378
- Extracted: 2025-04-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt