Shared by Jennifer Ophir
Shared by Jennifer Ophir
Kov Roghan (Bukharian Chicken and Potatoes)
Yield: 6 servings
Kov Roghan (Bukharian Chicken and Potatoes)
Yield: 6 servingsFamily Journey
Mashhad, Persia (present-day Iran)Merv, TurkmenistanBukhara, Uzbekistan
Merv, TurkmenistanKabul, AfghanistanTel Aviv
New York City
Made with just four ingredients, this saucy, long-simmered chicken dish proves that simple preparations are often best. “In Afghanistan, they used to make this with chicken fat,” shares food stylist Jennifer Ophir. While her family now uses a neutral oil instead, this stew is still plenty flavorful, thanks to the use of a whole chicken which is broken down, lending flavor to the dish. Use plenty of black pepper here — Jennifer says it’s key.
Read more about Jennifer and her family in “The Very Last Meal a Grandmother Cooked for Her Family” and try her recipes for Afghan haroset, bademjan seer (grilled eggplant and garlic dip), katlet (meatballs with tomato sauce and potato), and fried whiting with garlic and cilantro.
Ingredients
- 4 lb. whole chicken, broken down into 8 pieces, skin removed
- Salt and freshly ground pepper, to season
- 4 cups chopped yellow onions, from about 1 ½ lbs
- ¼ cup neutral oil, for sauteing
- 4 large Russet potatoes (8-10 oz ea), peeled and cut into 6 wedges each
Preparation
Step 1
Season the chicken pieces with 1 ½ teaspoon each salt and pepper. Set aside. In a large pot over medium heat, sauté the chopped onion in the oil until just translucent, seasoning with a bit of salt, about 10 minutes, stirring occasionally.
Step 2
Add the seasoned chicken pieces to the onions. Let the chicken simmer for about 12-15 minutes in its juices with the onion, stirring occasionally and turning over once or twice.
Step 3
Once the chicken is cooked, add the potato wedges to the pot. Season with 1 teaspoon salt and ½ teaspoon pepper, then add enough water to just cover the chicken.
Step 4
Cover the pot with a lid and cook on a low flame for about 2 hours. Once cooked, the chicken should be fall-apart tender and the potatoes should be fully soft and cooked through. Taste for seasoning, adding more salt and pepper if needed. Serve hot on a large shallow platter.
