Wednesday,19 September, 2018
Current issue | Issue 1149, 23 - 29 May 2013
Wednesday,19 September, 2018
Issue 1149, 23 - 29 May 2013

Ahram Weekly

Sufra Dayma: Baked potato and chicken fillets in tomato sauce

Serves 4 - 6

750 gm chicken breast fillets (halved, whole)
750 gm potatoes (peeled, sliced, medium thickness)
1 large onion (sliced)
8-10 garlic cloves (sliced)
500 gm tomatoes (sliced)
1 tbsp tomato paste
Salt + pepper + allspice + thyme + cinnamon
1 tbsp olive oil + 1 tsp butter
1 tbsp olive oil (extra)

Heat an empty wide frying skillet.  Add olive oil and butter.  In one layer, add fillets in batches, to slightly brown on both sides. Remove onto a plate, cover and leave aside.  Add onion to skillet.  Lower heat and stir to brown.  Stir in garlic and seasoning.  Add tomato slices and immediately remove skillet away from heat.  Gently mix with chicken fillets and potato slices.  Transfer to a large baking tray, layering contents topped by some potato slices.  Stir tomato paste in two cups of water or stock and pour over mixture.  Sprinkle a pinch of thyme on top.  Drizzle extra olive oil and bake, uncovered, in a preheated oven, until top is golden and chicken done.  Serve with a green salad.

add comment

  • follow us on