Method as per Sada Dahdah
Ingredients:
- 1 or 2 whole Chickens cut in portions
- 3 large Potatoes
- 5 lbs medium Onions
- 4 banana hot Peppers (or 3 tbsp or more hot Chili Pepper)
- ½ cup Olive oil
- 3 tbsp Sumac (or more)
- 1 heaped tbsp Salt
- 1 heaped tbsp Black Pepper
- 1 heaped tbsp Allspice
- 1 tbsp Cinnamon
- ½ cup Pine Nuts
Method:
- Wash and cut portions of Chickens and place in large baking tray.
- Peel and wash Potatoes. Cut in rounds or quarters, and place over and around the Chicken.
- Peel and wash Onions and cut in half and slice them. Place Onions in a large bowl. Wash Hot Peppers and cut in small pieces and drop in with the Onions. Pour in Oil, Pine Nuts and Spices to the Onions and mix well.
- ** if you wish you can fry these separate in a saucepan and place later when Potato and Chicken are almost done – to roast from the top **
- Pour everything in the baking tray over the Potatoes and Chicken and spread to cover all.
- Chicken should be well cooked. Onions will brown and/or look clear. Potatoes will have a soft texture, and all-in-all a hot spicy taste.
- You will need a lot of Pita bread with this meal as the sauce is quite tasty on bread. Bake at 400 degrees till Chicken and Potatoes are well done.
This delicious meal can also be made as a sandwich called “Imsahhan”.
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