Seneyet Jaj (Middle Eastern Chicken Potato Bake)
A delicious and hearty chicken and potato bake that embodies the comforting flavors of Middle Eastern cuisine.
Equipment
- Oven-safe Skillet
- Aluminum Foil
Ingredients
Main Ingredients
- 1 whole Chicken, cut into pieces
- 1 medium Yellow onion, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 3 medium Potatoes, peeled and sliced
- 2 medium Carrots, sliced
- 1 medium Zucchini, sliced (optional)
- 1 cup Chicken broth or water
- 2 teaspoons Salt
- 1 teaspoon Baharat spice blend
- to taste Dried herbs (thyme or oregano)
Instructions
- Step 1: Prepare the Chicken - Wash chicken pieces thoroughly and pat dry.
- Step 2: Sauté the Aromatics - Heat olive oil in a skillet, add onion and garlic, sauté until soft.
- Step 3: Add the Chicken - Increase heat, add chicken, season with salt and baharat, and sear until golden brown.
- Step 4: Layer the Vegetables - Remove chicken, layer potatoes, carrots, and zucchini in the skillet.
- Step 5: Pour in the Broth - Add chicken broth or water to the skillet.
- Step 6: Arrange the Chicken on Top - Place chicken on top of the vegetables and sprinkle with dried herbs.
- Step 7: Bake - Preheat oven to 375°F (190°C), cover and bake for 45 minutes, then uncover and bake for an additional 15 minutes.
- Step 8: Serve and Enjoy - Let rest for a few minutes, then serve hot.
Notes
For extra flavor, marinate the chicken in spices and olive oil for a few hours or overnight.