An amazing chicken and potatoes recipe flavored with tomato sauce.
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
3 medium potatoes, peeled and sliced
1/2 cup olive oil to fry
2 pounds chicken thighs
4 tomatoes, chopped
6 cloves garlic, chopped
1/2 tablespoon tomato paste
2 tablespoons lemon juice, freshly squeezed
3/4 cup hot water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cumin
Green onion for garnish
Heat olive oil in a non-stick skillet and fry the potatoes until slightly tender. Don’t fry them completely. Transfer them on a paper towel. Drain the excessive oil.
Place the chicken thighs in the same skillet. Bring the heat to medium low and cook them covered. Let them release their juice and cook for about 20 minutes until they absorb almost all the juice they released. They will get tender enough in the meantime. Make sure there is still a little juice inside the pan. Flip them over occasionally and let both sides are cooked and browned well.
Put the half fried potatoes in the skillet. Toss in chopped tomatoes and garlic cloves.
In a separate bowl, combine pepper paste or tomato paste, lemon juice, hot water, salt and spices. Pour it into the skillet and cook covered until tomatoes and potatoes are completely tender, about 15 minutes. You can add extra hot water if there isn’t any juice left in the skillet.
Serve hot with a little chopped green onions or other herbs.