4 chicken thighs
4 medium-large potatoes
2 medium-large onions
5 tbs oil (olive, rice bran, vegetable, canola, doesn’t matter)
1 1/3 cup water
salt, pepper, baharat
Remember to defrost the chicken thighs.
Begin by washing and peeling the potatoes.
Slice the potatoes. You want them a little bit thick, about 0.8 cm (0.3″).
Add into your baking tray, make sure you use a heavy duty one, none of that soft and shiny tefal business. Also Pyrex will snap on the stove top. If you plan to use Pyrex, you’ll need to put this thing in the oven for an extra 15-20 minutes
Dust well with salt, pepper and baharat. You should put in a really good heap.
Toss to evenly coat all the potatoes.
Peel your onions and slice into thin wedges (about 0.5 cm).
Add to the potatoes and toss so they’re also coated with the spices. Add some more spices if you need to.
Next, dice the chicken thighs into large cubes.
Add to the baking tray and toss again. Should probably add a bit more salt here. You can swipe a finger over a potato and taste the spice mix. It should be a little bit salt/spicy. All up, I think I may have used 5 tbs of salt, 3 tbs baharat and 3tbs pepper, but don’t take my word for it, I didn’t measure.
Next add the oil. Toss to coat everything.
Pour in the water.
Preheat the oven to 220 degrees celsius.
Next, turn on the largest stove top burner you have.
Put it on high heat and place the tray on it.
Keep beside it, so you can move it around a bit.
Leave for 5 minutes, occasionally moving it.
Pop it straight into the oven and cook for thirty minutes.
At the thirty minute mark, turn the tray and reduce the heat to 200 degrees celsius.
Cook for 20 minutes more.
Remove from the oven and pop on the table.
Let everyone dish up their serve (it’s a lot funner serving it that way).
Eat with a generous dollop of yoghurt, or my yoghurt salad.
On the side, add the juice of one lemon with 3 cloves of crushed garlic, and a small pinch of salt.
Let everyone use a tablespoon to pour over their share of the dish.