Jerusalem Mix with Potatoes and Veggies
Oh my gosh, this is so yummy! A mix of two types of meat that don’t need to be cooked for long and I added some vegetables to make it a complete meal.
An easy main course with a wonderful combination of flavors and textures, the kind of recipe that I love to make for a hearty lunch or dinner.
Makes 5 servings
250 grams boneless skinless chicken thighs, cut into small pieces
250 grams turkey shawarma, cut into small pieces
2 tsp minced garlic
2 cups water
1 Tbsp paprika
1/2 tsp turmeric
Pinch of cumin
1 Tbsp chicken bouillon
Ground black pepper
Salt, if needed
1. Finely dice the potatoes and carrots.
2. Heat a pot with enough oil to cover the bottom of the pan. Add the vegetables and sauté until golden. To do this without adding too much oil, keep stirring and mixing and be patient until the vegetables start to go golden. It takes a few minutes on high heat.
3. Dice the onion and add to the pot with the vegetables.
4. Add the spices, garlic, and some (but not all) of the water and cook for 10 minutes. In the meantime, heat a pan with 3-4 Tbsp of oil and sauté the meat for around 5-6 minutes on high heat, then add this to the vegetables along with the remaining water, and cook for 10-15 minutes. Taste and adjust seasoning