Cannot get any more down home than this! I had this dish very often one summer while in the mountains preparing for my Arabic high school diploma exams. It was a welcome respite from studying; and with the tomato sauce, there is no need to add ketchup!
A traditional and rural dish, revisited and spiced up a tiny bit.
- 1 pound of chicken tender fillets or a chicken cut up in eight pieces
- 6 ounces of small boiling onions
- 1 pound of potatoes
- 1 cup of tomato juice
- olive oil, as needed
- 1/2 cup of red pepper paste (optional)
- 1 Tablespoon of pomegranate molasses
- 1 teaspoon of mashed garlic
- salt, pepper, seven-spice (optional), a dash of ground cinnamon
- Peel the potatoes, cut in chunks and store in a bowl filled with water. Boil some water and pour over the onions for two minutes; peel the onions and set aside.
- Heat some olive oil and brown the onions on all sides; add the chicken and brown on both sides. Add the potatoes, garlic, tomato sauce, red pepper paste, pomegranate molasses, salt, pepper, cinnamon, seven-spice, and about one cup of water. Cover the dish and bring to a simmer; let simmer for 10 minutes.
- Uncover the pan and let the sauce reduce for 15 minutes. Taste, adjust seasonings and serve.
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