Shared by Nir Mesika
Egyptian Chicken Sofrito
Yield: 4 - 6 servingsTime: 2hEgyptian Chicken Sofrito
Yield: 4 - 6 servingsTime: 2hThis recipe was shared by Nir Mesika. Read more about his family in "Schmaltzy Spotlight / Nir Mesika: When a grandmother’s memory inspired a hit restaurant."
Ingredients
- 1 organic whole chicken (about 3 lbs), quartered (have the butcher do this for you!)
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- 4 tablespoons extra virgin olive oil
- 1 lb. fingerling potatoes, peeled and halved
- 1/2 cup of Canola oil
- 5 garlic cloves, peeled and very coarsely chopped
- 1 lemon
- ¼ teaspoon sugar
- Salt
- Pepper
Preparation
Step 1
Preheat oven to 350°.
Step 2
Season chicken pieces on all sides with salt and pepper. Combine turmeric, cardamom, and olive oil in a small bowl. Using hands, thoroughly rub each chicken piece with the mixture (this step can be done up to a day in advance).
Step 3
Heat canola oil in a large dutch oven on high heat (the oil needs to be very hot in order to brown the chicken). Brown chicken skin side down, about 3-5 minutes per piece.
Step 4
Transfer chicken to plate and add potatoes to pot. Cook until golden brown, 3-4 minutes.
Step 5
Remove all but single layer of potatoes from pot. Turn heat down to medium. Add garlic and cook until it just starts to brown, about 1 minute. As soon as you see the first signs of browning add the juice of one lemon (this will slow the cooking of the garlic).
Step 6
Add the chicken pieces in one layer on top of the single potato layer. Layer the rest of the potatoes on top of the chicken.
Step 7
Add 1.5 cups (2.5 for larger chicken) of warm water (about halfway up the pot), sprinkle with 1 teaspoon of salt, 1/4 teaspoon of sugar, cover and place in the oven for 1.5 hours making sure that the liquid doesn’t reduce too much.
Step 8
Uncover and broil for 12-15 minutes until chicken skin is golden brown and crispy.
Step 9
Baste with sauce from pot.
Step 10
Serve with rice.