Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4
© Ngoc Minh Ngo

How to Make It

Step 1    

Preheat the oven to 400°. In a medium saucepan of boiling water, cook the potatoes until barely tender, about 8 minutes. Drain and pat dry.

Step 2    

In a bowl, toss the chicken pieces with the olive oil, ground spices, Harous, saffron water and a pinch of salt. Add the potatoes and toss. Transfer to a roasting pan and roast until the chicken is cooked through and the potatoes are tender, about 45 minutes. Transfer the chicken to a platter and keep warm.

Step 3    

Mix the green peppers, tomatoes and lemon slices into the potatoes. Roast, stirring occasionally, until the peppers are tender, about 20 minutes.

Step 4    

Preheat the broiler. Arrange the chicken pieces on the vegetables, skin side up, and broil 4 inches from the heat until the skin is browned and crisp, about 1 minute. Transfer the chicken and vegetables to the platter, drizzle with the pan juices and serve.

Suggested Pairing

The spicy harous served with this luscious baked chicken needs a generously fruity wine to counter its fire, such as a good Zinfandel from Sonoma County.

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