2 onions cut into quarters
Bag of white potato, cut into round slices
3tbs olive oil
2 heaped tsp mixed spices grill chix
1 heaped tsp sweet paprika
1 tbs marak off
½ tsp turmeric
1 tsp salt
¼ tsp black pepper
Dash cumin
1/3 cup water
1. Mix all the spices together including the water
2. Throw the chicken into mixture and coat well
3. Using a tall sided cooking sheet layer the potato slices on the bottom, then layer the chicken pieces on top, last layer should be more of the potato slices
4. Throw the cut pieces of onion into the remaining spices mixture and then sprinkle the onion all over the top…throw the rest of the spice mix out
5. Sprinkle salt lightly on the top
6. Cook for 2 hours on 400…then on 350 for another hour until the potato is very crispy
This dish feeds at least 6 hungry people.
Celery Stew with Chicken 8 pieces of chicken
2 bunches of celery, preferably with their leaves
1 bunch of parsley
1 bunch of cilantro
1 bunch of chives
2 bunches of spring onions
4 cups of water + 2 tbsp of marak-off
1/2 tsp cumin
1/2 tsp turmeric
juice of 2 lemons (maybe more if you like it lemony)
5 dried limes (found in Middle Eastern Grocery stores)
1. Cut up the spring onions, including the greens and saute in a large pot with the olive oil, turmeric and cumin
2. Add the chicken pieces once the onions have wilted, sprinkle the chicken with salt, cook until the chicken is well cooked, about 15 minutes, turn the chicken several times to get it browned
3. Meanwhile wash and cut up the celery into bite size pieces, including their greens, it adds tons of flavor to this dish. Wash the parsley, cilantro and chives and cut up as fine as possible.
4. Add the celery first into the pot, then add the water, marak off, parsley, cilantro and chives. The water should be higher than the vegetables so add more water if you need
5. Cook on medium with the lid on for at least half an hour
6. Juice your lemons and add to the pot, stir it in
7. The dried lemons are quite essential to this dish but if you are not able to find them just add more lemon juice so that it balances the flavor of this stew. I wash the dried lemons and crack them slightly before dropping them into the pot.
8. Keep tasting the sauce and the celery, add more salt or lemon juice until you have a very unique taste, we love it tart
Celery Stew with Chicken 8 pieces of chicken
2 bunches of celery, preferably with their leaves
1 bunch of parsley
1 bunch of cilantro
1 bunch of chives
2 bunches of spring onions
4 cups of water + 2 tbsp of marak-off
1/2 tsp cumin
1/2 tsp turmeric
juice of 2 lemons (maybe more if you like it lemony)
5 dried limes (found in Middle Eastern Grocery stores)
1. Cut up the spring onions, including the greens and saute in a large pot with the olive oil, turmeric and cumin
2. Add the chicken pieces once the onions have wilted, sprinkle the chicken with salt, cook until the chicken is well cooked, about 15 minutes, turn the chicken several times to get it browned
3. Meanwhile wash and cut up the celery into bite size pieces, including their greens, it adds tons of flavor to this dish. Wash the parsley, cilantro and chives and cut up as fine as possible.
4. Add the celery first into the pot, then add the water, marak off, parsley, cilantro and chives. The water should be higher than the vegetables so add more water if you need
5. Cook on medium with the lid on for at least half an hour
6. Juice your lemons and add to the pot, stir it in
7. The dried lemons are quite essential to this dish but if you are not able to find them just add more lemon juice so that it balances the flavor of this stew. I wash the dried lemons and crack them slightly before dropping them into the pot.
8. Keep tasting the sauce and the celery, add more salt or lemon juice until you have a very unique taste, we love it tart
