Shared by Elli Benaiah
Shared by Elli Benaiah
Indian-Baghdadi Shabbat Salad With Chicken, Potatoes, and Egg
Yield: 4 servings
Indian-Baghdadi Shabbat Salad With Chicken, Potatoes, and Egg
Yield: 4 servingsFamily Journey
Kolkata, IndiaLondonRamat Gan, Israel
TorontoRa’anana, IsraelBasel, Switzerland
This recipe was shared by Elli Benaiah. Read more about his family in "How One Cook in Switzerland Is Preserving the Flavors of India’s Baghdadi Jews" and try his recipes for kachori (spiced pea dumpling) and halba (fenugreek relish).
Ingredients
- 4 pieces of chicken from spayty chicken curry
- 8 leftover potatoes from aloo makala, chopped into 1 inch pieces
- 4 hard boiled eggs, chopped into 1 inch pieces
- 2 scallions, finely sliced or chopped
- 1 jalapeño, finely sliced or chopped1 bunch fresh cilantro, finely chopped (including stalks)
- Juice of 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Preparation
Step 1
Separate the chicken meat from the bones. Discard the bones and any cartilage. Chop the chicken into 1 inch pieces.
Step 2
Place the chopped chicken, aloo makala, hard boiled eggs, scallions, jalapeno, cilantro, lemon juice, salt and pepper into a large bowl. Mix until all the ingredients are evenly distributed and coated with lemon juice evenly.
Step 3
Serve at room temperature.
