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Shared by Frida Goldberg and Mimi Bozo

Chicken With 'Chips'

Yield: 6 servingsTime: 2 h and 30 min

Chicken With 'Chips'

Yield: 6 servingsTime: 2 h and 30 min

Family Journey

Aleppo, SyriaUrfa, Turkey

This recipe was shared by Frida Goldberg and Mimi Bozo. Read more about their family in "How One Cook, Who Knew No One, Built a Syrian Community Around the Table" and try their recipes for laham b'ajeen (flatbread with meat and pomegranate), faulle (stewed green beans with beef), and bulgur muhammara.


  • 1 whole chicken, broken down into parts, or 3 pounds of bone-in skin on chicken parts 
  • 1 tablespoon kosher salt, divided
  • 1 large onion, cut into 1-inch wedges
  • 2 carrots, peeled, cut into 1-inch pieces
  • 6 medium Yukon gold potatoes, peeled and cut into large pieces, divided
  • ⅔ cup vegetable or olive oil
  • ½ teaspoon cinnamon
Main CoursesMeat Kosher for PassoverGluten FreeMiddle East


  • Step 1

    Place the chicken parts in a large pot and add ½ tablespoon of salt. Cover with cold water. Bring to a boil, then reduce to a simmer, skimming off any impurities. 

  • Step 2

    Add the carrots and onion, and simmer for 10 more minutes, skimming as needed. Add 1 of the potatoes and cook for an additional 20 minutes. Remove the chicken and reserve the soup.

  • Step 3

    While the chicken and vegetables cook, heat ½ cup of the oil until it shimmers in a large pot or Dutch oven. Working in 2 batches, fry the remaining potatoes until browned on all sides, 15 minutes per batch. Repeat with the remaining ⅓ cup of oil and potatoes. Transfer the potatoes and oil to a bowl, and wipe out the pot.

  • Step 4

    In the same pot, arrange the chicken pieces in a single layer, skin side down. Arrange the potatoes on top, pouring ⅓ cup of the potato cooking oil over top. Sprinkle with the remaining ½ tablespoon of salt and the cinnamon. Add 2 ½ cups of the reserved soup, just enough to come halfway up the chicken. 

  • Step 5

    Bring the soup to a boil, then lower the heat to a gentle simmer and continue cooking uncovered for 45-50 minutes or until the liquid has reduced to a thick sauce and the chicken is cooked through, basting occasionally. Serve hot.