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Yemeni Chicken With Potatoes
This is exactly the kind of recipe that’s perfect for a weekend lunch, and I’d even be willing to eat it for a Friday evening meal. This dish is just so easy to make — I especially like the sauce.
You can make it a day or even two in advance — it makes the stew better. It also improves the flavors, and the sauce is absolutely incredible.
This stew is super simple and delicious.
Make it and you won’t regret it.
3 – 4 Servings
Ingredients:
1 kilo of halved wings / 10 drumsticks
4 potatoes cut into small cubes
2 onions cut into short strips
2 – 3 cups of water
Half a teaspoon of flour
Spices:
A tablespoon of Moroccan sweet paprika
2 teaspoons of khwaj
A tablespoon of broth
3/4 teaspoon of black pepper
Half a teaspoon of salt
Seasoning instead of khwaj
A teaspoon of chicken grill + a tablespoon of cilantro
Preparation:
1. Heat a large pot (sauté) with 4-5 tablespoons of oil. Fry the onion for about a minute and place the wings on top.
2. Mix half a cup of water with flour until the flour dissolves. Add to the pot along with all the ingredients except the potatoes. Bring to a boil. Cover. Reduce heat to medium and cook for about 30 minutes.
3. Add the potatoes. Gently shake the pot. Cover and cook for another 40 minutes.
