Don't let the basic picture fool you. This chicken dish is so satisfying you will lick your
plate clean. This dish is perfect for a cold day or with a generous helping of rice and a simple salad.
Ingredients:
2 tablespoons vegetable oil ملعقتين ك زيت نباتي
1 whole chicken cut into parts (bone-in) دجاجة كاملة بعظامها و مقطعة
2 large yellow onions roughly chopped بصلتين كبيرة
8 cloves garlic ثمانية حبات ثوم
1.5 tbsp grated ginger ملعقة و نص زنجبيل مبشور
2 - 3 large bay leaves ورق الغار
1 dried lemon or lime ليمون مجفف
2 spicy green peppers or jalapenos فلفل حار (optional)
4-5 peeled golden potatoes أربعة أو خمس حبات بطاطا
1.5 tablespoons Yemeni Hawayij ملعقة ونص ك بهارات يمنية
Salt to taste ملح حسب المذاق
½ cup chopped parsley نص كباية بقدونس
Water ماء لتغطية الدجاج
If you don't have Yemeni Hawayij:
2 cinnamon sticks عيدان قرفة
5 cardamom pods حبوب هيل
4 cloves حبوب زر
1 tsp cumin ملعقة ص كمون
1 tsp ground coriander ملعقة كزبرة
1 tsp turmeric ملعقة كركم
1 tsp black pepper ملعقة فلفل أسود
Pinch of nutmeg رشة صغيرة جداً من جوز الطيب
Directions:
In a deep pot or pressure cooker, heat 2 tablespoons of oil. Add washed and dried chicken. Mix every few minutes until chicken is browned slightly.
Add chopped onions, grated ginger, chopped garlic, spicy peppers, dried lemon, and bay leaves. Mix frequently over high heat until onions begin to soften. If you don't have the Yemeni Hawayij mix, this is the step where you should also add cardamom pods, cinnamon sticks, and cloves.
Add 1.5 tablespoons of Yemeni Hawayij then mix for another 5 minutes until spices are fragrant. If you don't have the Hawayij, use replacement spices.
Pour water over chicken until completely covered. Add peeled and halved golden potatoes.
Add salt to taste then seal pressure cooker and follow the manual's instructions for cooking chicken. Average cook time should be 20-40 minutes. You can also use a regular pot but it will take an hour or more to cook. You will know when it's ready when the meat is literally falling off the bone.
Mix in fresh parsley before serving.
Tips:
Use bone-in chicken! The bones are where the flavor is. The skin is optional but highly recommended.