Pharaonic Chicken

JenSmith's Note:

I found this recipe in "The Chicken Cookbook" produced by the Tyson Chicken Comapany. It's very easy to make, and delicious!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 4 boneless skinless chicken breast halves
• 4 boneless skinless chicken thighs
• ½ teaspoon ground allspice
• 2 ½ teaspoons salt , divided
• ½ teaspoon ground cumin
• 1⁄3; teaspoon ground cinnamon
• 1 tablespoon sugar
• 1⁄3; cup olive oil
• 1 ½ lbs baking potatoes , peeled and cut into 1/2-inch (1 cm)-thick circles
• 4 garlic cloves , minced
• ½ cup fresh lemon juice
• 4 tablespoons grated romano cheese

Directions:

1. Stir together the allspice, 1 1/2 tsp salt, cumin, cinnamon, sugar and olive oil in a medium bowl. Add chicken and marinate for 15 minutes.
2. Preheat oven to 425°F.
3. Boil the potatoes in water to cover, plus the remaining tsp salt, for about 10 minutes or until tender but not soft. Drain.
4. Place the chicken in a single layer in a large baking dish. Bake for 20 minutes at 425°F.
5. Remove chicken from oven and arrange potatoes between pieces.
6. In a small dish, mix together the garlic and lemon juice. Pour this over the chicken and potatoes.
7. Return chicken to oven and bake an additional 12 minutes.
8. Sprinkle with cheese and return to oven until cheese melts.
9. Serve.

Reviews

[TheBurgerDude]

I thought I rated tis before, but I guess not. I love this recipe. We have two picky little eaters here, and one loves the meat, the other the potatoes. At least there is a dish that I can serve where they will both eat. I've made this several times, and it's always good. Thanks so much for posting it.

[DoubletheGarlic]

This recipe deserves a 5-star for flavor -- it was ALL there, and DH declared the chicken "Splendiferous!" even though I substituted orange for the lemon juice, and left off the cheese. My one disappointment with the dish was that the sauce didn't stick to the chicken or potatoes -- it was so oily it was much more of a "dipping sauce" (perhaps this is what makes it Egyptian!!). BUT by _mashing_ the potatoes into most of the dish's sauce I took full advantage of the flavorful juices. With this adjustment, it is a 5-star meal (Update 2010: ...that I have made MANY times now!).

[UmmBinat]

The chicken was a good flavour. The potatoes had a alright lemon taste to them but as they were boiled that's how they came out of the oven, not browned at all. Maybe they are not meant to be crisped or have any colour but I didn't like them this way and didnt think DH would either so I didnt even try to serve this to him. I used the potatoes in Linda's Special Potato Salad which turned out great. I will not make this dish again.