Oriental chicken with potatoes
6 servings
120 minutes
Eastern-style chicken with potatoes is a fragrant dish of Arab cuisine that embodies the traditions of marinating and baking. The refreshing citrus accent from orange zest and lemon juice gives the meat a tangy flavor, while butter makes it incredibly tender. The potatoes soaked in the same marinade become juicy and rich. Historically, such dishes were popular among Bedouins who used accessible spices and minimal ingredients to create deep flavors. This versatile treat is suitable for both family dinners and festive gatherings, delighting with rich Eastern notes. Garnished with fresh dill and cherry tomatoes, it attracts the eye and entices with its appetizing aroma.
1
Peel the zest from one orange
- Seville (bitter) oranges: 1 piece
2
Squeeze the juice of one lemon
- Lemon: 1 piece
3
Melt the butter.
- Butter: 50 g
4
Add orange zest, salt, and spices to the oil and mix.
- Seville (bitter) oranges: 1 piece
- Salt: pinch
- Spices: to taste
5
Add lemon juice, mayonnaise to the mixture and stir until smooth.
- Lemon: 1 piece
- Mayonnaise: 1 tablespoon
6
Wash and dry the meat
7
Place the meat in a baking dish, pour half of the marinade over it, and spread it evenly. Let it marinate while preparing the potatoes.
- Boneless chicken thigh fillet: 500 g
- Lemon: 1 piece
- Spices: to taste
- Mayonnaise: 1 tablespoon
8
Wash the potatoes, peel them, pour half of the marinade and distribute it evenly over the potatoes.
- Potato: 1500 g
- Lemon: 1 piece
- Spices: to taste
9
Line the baking tray with parchment. Place chicken and potatoes on the tray.
- Boneless chicken thigh fillet: 500 g
- Potato: 1500 g
10
Place in an oven preheated to 200 degrees for 1.5 hours. Remove from the oven and let cool.