Recipe by JenSmith
I found this recipe in "The Chicken Cookbook" produced by the Tyson Chicken Comapany. It's very easy to make, and delicious!
Top Review by 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!).
- 4 boneless skinless chicken breast halves
- 4 boneless skinless chicken thighs
- 1⁄2 teaspoon ground allspice
- 2 1⁄2 teaspoons salt, divided
- 1⁄2 teaspoon ground cumin
- 1⁄3 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1⁄3 cup olive oil
- 1 1⁄2 lbs baking potatoes, peeled and cut into 1/2-inch (1 cm)-thick circles
- 4 garlic cloves, minced
- 1⁄2 cup fresh lemon juice
- 4 tablespoons grated romano cheese
Directions See How It's Made
- 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.
- Preheat oven to 425°F.
- Boil the potatoes in water to cover, plus the remaining tsp salt, for about 10 minutes or until tender but not soft. Drain.
- Place the chicken in a single layer in a large baking dish. Bake for 20 minutes at 425°F.
- Remove chicken from oven and arrange potatoes between pieces.
- In a small dish, mix together the garlic and lemon juice. Pour this over the chicken and potatoes.
- Return chicken to oven and bake an additional 12 minutes.
- Sprinkle with cheese and return to oven until cheese melts.