Shared by Frida Goldberg and Mimi Bozo
Shared by Frida Goldberg and Mimi Bozo
Chicken With 'Chips'
Yield: 6 servings
Chicken With 'Chips'
Yield: 6 servingsFamily Journey
Aleppo, SyriaUrfa, Turkey
Jerusalem
This recipe was shared by Frida Goldberg and Mimi Bozo. Read more about their family in "How One Cook, Who Knew No One, Built a Syrian Community Around the Table" and try their recipes for laham b'ajeen (flatbread with meat and pomegranate), faulle (stewed green beans with beef), and bulgur muhammara.
Ingredients
- 1 whole chicken, broken down into parts, or 3 pounds of bone-in skin on chicken parts
- 1 tablespoon kosher salt, divided
- 1 large onion, cut into 1-inch wedges
- 2 carrots, peeled, cut into 1-inch pieces
- 6 medium Yukon gold potatoes, peeled and cut into large pieces, divided
- ⅔ cup vegetable or olive oil
- ½ teaspoon cinnamon
Preparation
Step 1
Place the chicken parts in a large pot and add ½ tablespoon of salt. Cover with cold water. Bring to a boil, then reduce to a simmer, skimming off any impurities.
Step 2
Add the carrots and onion, and simmer for 10 more minutes, skimming as needed. Add 1 of the potatoes and cook for an additional 20 minutes. Remove the chicken and reserve the soup.
Step 3
While the chicken and vegetables cook, heat ½ cup of the oil until it shimmers in a large pot or Dutch oven. Working in 2 batches, fry the remaining potatoes until browned on all sides, 15 minutes per batch. Repeat with the remaining ⅓ cup of oil and potatoes. Transfer the potatoes and oil to a bowl, and wipe out the pot.
Step 4
In the same pot, arrange the chicken pieces in a single layer, skin side down. Arrange the potatoes on top, pouring ⅓ cup of the potato cooking oil over top. Sprinkle with the remaining ½ tablespoon of salt and the cinnamon. Add 2 ½ cups of the reserved soup, just enough to come halfway up the chicken.
Step 5
Bring the soup to a boil, then lower the heat to a gentle simmer and continue cooking uncovered for 45-50 minutes or until the liquid has reduced to a thick sauce and the chicken is cooked through, basting occasionally. Serve hot.
