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Shared by Elli Benaiah

Indian-Baghdadi Shabbat Salad With Chicken, Potatoes, and Egg

Yield: 4 servingsTime: 15 min

Indian-Baghdadi Shabbat Salad With Chicken, Potatoes, and Egg

Yield: 4 servingsTime: 15 min

Family Journey

Kolkata, IndiaLondonRamat Gan, Israel
TorontoRa’anana, IsraelBasel, Switzerland

This recipe was shared by Elli Benaiah. Read more about his family in "How One Cook in Switzerland Is Preserving the Flavors of India’s Baghdadi Jews" and try his recipes for kachori (spiced pea dumpling) and halba (fenugreek relish).

Ingredients

  • 4 pieces of chicken from spayty chicken curry
  • 8 leftover potatoes from aloo makala, chopped into 1 inch pieces
  • 4 hard boiled eggs, chopped into 1 inch pieces
  • 2 scallions, finely sliced or chopped
  • 1 jalapeño, finely sliced or chopped1 bunch fresh cilantro, finely chopped (including stalks)
  • Juice of 1 lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
QuickSaladsShabbatMeat South AsiaMiddle East

Preparation

  • Step 1

    Separate the chicken meat from the bones. Discard the bones and any cartilage. Chop the chicken into 1 inch pieces.

  • Step 2

    Place the chopped chicken, aloo makala, hard boiled eggs, scallions, jalapeno, cilantro, lemon juice, salt and pepper into a large bowl. Mix until all the ingredients are evenly distributed and coated with lemon juice evenly.

  • Step 3

    Serve at room temperature.