Saneyat Batates - An Egyptian Chicken and Potato casserole

By Middle Eats · 90 min

Ingredients

Instructions

1. Cut the chicken into 4 pieces: 2 legs and 2 breasts.
2. Blend the marinade ingredients in a blender or food processor into a smooth paste.
3. Coat the chicken in the marinade, then refrigerate overnight or for at least 4 hours.
4. Slice the tomatoes and green peppers 3mm (1/8 inch) thick or thinner, and the onions and potatoes 7mm (1/4 inch) thick.
5. Separate the onion rings, add 1/4 tsp salt and 1/8 tsp pepper, and mix well.
6. Blend the potato mixture ingredients in a blender or food processor into a smooth paste.
7. Mix the paste with the potatoes before layering.
8. Layer the dish: put a layer of onions in the base of a baking dish, then add peppers, potatoes, onions and green pepper in that order on top.
9. Take the chicken out of the marinade, scrape off any excess, and place it in the dish.
10. Top the chicken with tomato slices and the remaining onions or peppers.
11. Add any leftover onion from the potato mixture to the dish and rub olive oil onto the chicken pieces.
12. Cover with foil and bake at 200°C (390°F) for 1 hour. After 50 minutes, check the potatoes; when they are cooked, remove the foil and let the dish brown. If the potatoes are not cooked, bake 10 more minutes.

Summarized from Middle Eats's video. Watch it for the details.

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