I found a chicken cookbook at Savers that has loads and loads of ideas for things to do with chicken. We eat a LOT of chicken breasts and I tend to get a little burnt out on it. Sometimes it's nice to have other ideas to turn to when my brain just can't come up with my own.
This was so different from our normal chicken flavors that it was extremely refreshing! The chicken was moist and flavorful and the potatoes were perfect.
It's from Emad Saleh, Fayetteville, AR and is in The Chicken Cookbook, 42nd National Chicken Cooking Contest. The changes I made were minor and based on what I had in the kitchen, so I am typing it as it is in the book.
It's called Pharaonic Chicken.
4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1/2 tsp allspice
2 1/2 tsp salt, divided
1/2 tsp cumin
1/3 tsp cinnamon
1 tbsp sugar
1/3 cup olive oil
1 1/2 lbs baking potatoes, peeled and cut in 1/2 inch circles
4 cloves garlic, minced
1/2 cup lemon juice
4 tbsp grated romano cheese
Preheat the oven to 425 degrees.
In medium bowl, place allspice, 1 1/2 tsp salt, cumin, cinnamon, sugar and olive oil and stir well. Add the chicken and marinate for 15 minutes.
Place the chicken in a large baking, single layer, and bake for twenty minutes.
Boil the potatoes in just enough water to cover, plus 1 tsp salt, for 10 minutes (not too soft) and drain.
Remove chicken from the oven and arrange the potato rings between the chicken.
In a small dish, combine the garlic and lemon juice and pour it over the chicken and potatoes. Bake for another 12 minutes.
Add the cheese over the chicken and potatoes and bake just long enough to melt it.
Click here to view the printable recipe.
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