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    You are in: Home / Recipes / Roasted Sephardic (Yemenite) Chicken With Potatoes Recipe
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    Roasted Sephardic (Yemenite) Chicken With Potatoes

    Roasted Sephardic (Yemenite) Chicken With Potatoes. Photo by Chef Jean

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    AniSarit's Note:

    This is so easy, you'll want to make it all the time. It's so tasty, you'll be craving it all the time! The best part is when someone bites into the potatoes and has that look of ecstasy.

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    Units: US | Metric

    Optional (but is a must for my family)

    • garlic (I use 6 cloves) (optional)
    • green pitted olive (I use 2 handfuls) (optional)


    1. 1
      Preheat oven to 450deg F.
    2. 2
      In a large pan, place the chicken, potatoes, onions, red pepper, and the optional ingredients (if you're using them), and drizzle all the spices and olive oil on top, and mix well to coat everything (I recommend doing this with latex gloves as the turmeric can be a real pain to take off of skin!).
    3. 3
      Relayer so that the chicken skin side is up and that all the chicken is on one layer. Add the tomato slices (or whole cherry tomatoes).
    4. 4
      Cover with aluminum foil and bake for 30min.
    5. 5
      Reduce heat to 400degF, and continue cooking for 1 and a half hours longer.
    6. 6
      It's ready when a fork easily breaks the potatoes, and the chicken is soft.
    7. 7
      Remove foil, and broil for 3-5minutes until chicken skin and potatoes are crispy on top (careful not to burn!).
    8. 8

    Ratings & Reviews:

    • on September 03, 2012

      This is an awesome recipe. My children beg for it. I haven't been able to find the hawaij, and no one in our local Indian and Arabic stores have heard of it. However, it is fairly easy to mix on your own. And since it's a five spice mix, I suppose you can call it Hawaiij 5-O.

      In lieu of it, I've added shawarma powder to the spice mix, and it gives it a nice kick. It's also very similar to hawaiij.

      I also broil the chicken for about 15 minutes instead of five as it seems to come out crispier, but that may have more to do with my oven.

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    • on December 22, 2011


      I used boneless skinless chicken breast and didn't do the broil part, but this still turned out to be a very nice dinner! I loved the spices together and the veggies and potatoes added a nice touch as well. Madoe for Let's Party 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2011


      This was so delicious, a big hit for my whole family.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Roasted Sephardic (Yemenite) Chicken With Potatoes

    Serving Size: 1 (232 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 333.0
    Calories from Fat 137
    Total Fat 15.3 g
    Saturated Fat 3.3 g
    Cholesterol 35.6 mg
    Sodium 50.3 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 5.8 g
    Sugars 3.9 g
    Protein 13.0 g

    The following items or measurements are not included:


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