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Easy Lamb Mandi

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Lamb mandi on top of rice with toasted nut with cucumber yogurt and utensils

A traditional, and very easy, one pot spiced rice dish lamb popular in the Gulf area of the Middle East. This is probably the easiest preparation you’ll see of lamb Mandi, and it gives you great results- fluffy rice cooked at the same time as tender pull apart lamb shoulder, simple, just a little bit exotic and plenty delicious!

What is Lamb Mandi?

A very traditional dish, consisting very simply of rice and meat. No veggies in sight- making this very popular with my kids! Mandi is a preparation of lamb (or chicken) and rice, specifically where the method of cooking ensures that the juices of the cooking meat drip into the rice. Because of this, you barely need to season the rice, it gets so much flavor from the delicious meat.

What’s the difference between Mandi and Kabsa?

Technically, Mandi is usually cooked by being smoked in a special tandoori oven (an actual pit dug in the ground, covered with clay). I obviously didn’t make this recipe in a traditional manner, but I retained the concept of having the rice cook in the juices of the meat.

Kabsa is usually cooked more simply, with the rice and protein cooking separately, but is often a little more elaborate in its spices and accompaniments. I have a great recipe for chicken kabsa on this site!

The ingredients in Mandi:

You’ll find a lot of different preparations and ingredients, some with very lengthy and exotic spice lists. I kept this super simple, and it worked.

Rice: long grain basmati rice

Spices for the rice: cinnamon stick, cardamom pods, bay leaves, salt

Olive Oil: to drizzle the rice with

Lamb: We’ve tried this with lamb thigh and shoulder, but preferred the shoulder, finding it more tender.

Spices for the lamb: Kept it so simple. Cumin and coriander, salt and pepper. That’s it!

How to cook an easy Lamb Mandi?

In order to accomplish the mechanism in which the juices of the meat can reach the rice while the rice and lamb cook together, there are special pots they sell called Mandi pots. Basically, a form of nesting pots, where the top nesting layer has holes cut into the pan (where the meat is placed to cook), and the bottom layer is where you cook the rice, where it’ll catch all the lamb juices. It looks something like this.

Did I use a Mandi pot? Nope! I made my own. You just take a regular oven safe pot (after placing your rice mixture in it) and place a tight layer of foil over it, twisting the aluminum foil around the edges of the pot. I included a very low resolution video for your help:

After the foil is placed on top, I stab holes in it with a skewer. There! A Mandi pots!

How to garnish Mandi:

I LOVE toasted nuts. If you’ve been a follower for any length of time, you’ll know how much . (Eg, Macarona Billaban, Basil Pesto Chicken Pasta , Easy Spanokopita.)

I like to top my mandi with toasted pine nuts and almond slivers, and toasted golden raisins that become caramelised and add a tiny hint of smoky sweetness to the dish. The full method on toasting pine nuts and raisins can be found in this post.

Lamb mandi on top of rice with toasted nuts

Fresh herbs add a pop of colour, feel free to use coriander or parsley.

What to serve Lamb Mandi with:

I like a simple green salad, as well as yogurt with dried mint. You can also make a yogurt salad with cucumbers, like the one in this recipe.

Lamb Mandi

An easy one pot recipe of rice and lamb, where the rice gets cooked at the same time as the meat, and collects all the juice from the meat. Simply spiced, traditional and delicious!
4.50 from 6 votes
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Course: Main Course
Cuisine: Middle Eastern
Prep Time: 5 minutes
Cook Time: 3 hours
Servings: 6 people
Calories: 741kcal
Author: Farah Abumaizar

Ingredients

  • 3 cups long grain basmati rice, soaked and rinsed
  • 1 cinnamon stick
  • 3 whole cardamom pods
  • 1-2 bay leaves
  • 1 dried lemon (lumee) if you have it
  • 1 tablespoon olive oil
  • 4.5 cups water
  • 1.5 kg lamb shoulder with bone, trimmed of fat
  • salt to season
  • pepper to season
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder

Instructions

  • Heat oven to 220 C.
  • To a large, oven safe pot, add the rice, cinnamon stick, cardamom pods, bay leaves, and dried lemon if using. Drizzle the olive oil on top of the rice in the pot. Pour water on top of the rice.
  • Cover the pan tightly with foil, creasing the eges of the foil around the pan to ensure a tight fit, and stab the foil evenly with a skewer to get a distribution of holes in the foil.
  • Season the lamb shoulder all over with salt, pepper, cumin powder and coriander, and massage the spices into the meat. Place the spiced meat on top of the foil covering the rice. Place a piece of parchment paper over the meat, then cover tightly with more aluminum foil so you have a foil wrapped parcel of lamb on top of the foil covered pot of rice.
  • Cook for 3 hours, or until the lamb is cooked through and pulls easily off the bone with a fork. Fluff the rice, place on a serving platter, and serve with the lamb on top of the rice, garnished with toasted nuts and raisins, and fresh coriander and parsley if desired.

Nutrition

Calories: 741kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

If you liked this recipe, you might like:

Chicken Kabsa

Middle Eastern Stuffed Zucchini

Bamia- Middle Eastern Okra and Meat Stew

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Basil Pesto Chicken Pasta

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Bowl of basil chicken pesto pasta with a fork in it, and a crumpled kitchen towel

The perfect combination of flavours, this basil pesto chicken pasta combines an easy homemade pesto sauce with the perfect strips of oven baked chicken breast, whole wheat pasta and toasted pine nuts for a comforting and easy meal.

Chicken Pesto Pasta – the breakdown:

To make this delicious pasta dish, you need to prepare a few things.

Pesto Sauce: This is the star of the dish so I highly recommend you go for a homemade recipe. This is a really easy one that basically just requires you to throw a bunch of things into a food processor. It’s bright and fragrant and delicious! The full post here has the full breakdown and also instructions for long term storing.

Baked Chicken Breasts: Instead of plain chicken, an easy spice rub coats chicken breasts that are baked at a high temperature to produce chicken that is crispy on the outside and juicy and tender on the inside. A little sweet, tangy from the mustard, this is a winning recipe I use all the time. Full post here.

Baked chicken breasts for two on a parchment paper lined baking sheet

Pasta: I almost always use whole wheat pasta. I think it tastes equivalent to the white stuff and is so much better for you. My kids are completely used to whole wheat pasta. I used fusilli in this case, I love how the pesto sauce gets into all those little nooks and crannies. Feel free to use penne, spaghetti, linguine, or whatever else you have on hand.

Garnishes: A lot of extra parmesan cheese and some fresh basil make this extra delicious. I love topping it the pasta with some toasted pine nuts too. You can find full instructions on how to toast pine nuts here.

Homemade pesto sauce in a jar with a spoon scooping some out

Why do I need to reserve some pasta water?

Pasta water is starch infused water that works great at getting that thick, pasty pesto into a more cohesive sauce texture. It will ensure that the pesto coats the pasta more effectively, so that you don’t end up with uneven dollops of pesto and dry bits of pasta. The pasta water emulsifies the sauce because of the starch, and is a very common technique in Italian cooking.

Switching up this basil pesto chicken pasta:

You can omit the chicken, and keep this dish vegetarian.

You can also use any leftover chicken you have, or shredded rotisserie chicken. Alternately, you can pan cook the chicken in order for it to cook faster.

To make this creamier, add a big dollop of mascarpone cheese, or simmer some heavy cream in a saucepan and stir the pesto sauce into the heavy cream.

Try adding some chopped up sundried tomato to the finished dish.

Add some peas or broccoli florets, and/or asparagus.

Bowl of basil chicken pesto pasta with a fork in it, and a crumpled kitchen towel

Chicken Pesto Pasta

Homemade pesto sauce tossed with whole wheat pasta and topped with easy baked chicken breasts, toasted pine nuts and parmesan cheese. Winner!
5 from 5 votes
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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 567kcal
Author: Farah Abumaizar

Ingredients

For the pesto sauce:

  • 4 packed cups fresh basil leaves 100 g
  • 1/2 cup fresh grated Parmesan cheese
  • the zest of one small lemon
  • 2 tablespoon lemon juice
  • 5 garlic cloves
  • 1 teaspoon salt
  • 2/3 cup toasted pine nuts, cooled
  • pinch red chili flakes
  • 1 cup good quality olive oil

For the chicken breasts:

  • 2 chicken breasts
  • 1 teaspoon brown sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon mixed herbs, oregano or thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dijon mustard
  • 1 tsp olive oil

For the pasta and assembly:

  • 250 grams pasta of choice, I used whole wheat fusilli (about 1/2 box or 8 ounces)
  • handful fresh parmesan cheese
  • handful fresh basil leaves
  • 2 tablespoon toasted pine nuts

Instructions

For the pesto sauce:

  • In the bowl of a food processor or blender, add all the ingredients from the basil leaves through to the red chili flakes (everything except the olive oil).
  • Blend to combine until basil is chopped up. Then, drizzle in the olive oil while blending until all the olive oil is added and a paste with some texture forms. Taste and adjust seasoning as desired.

For the chicken:

  • Preheat the oven to 220 C (425 F). Flatten the chicken breasts slightly by pounding them with a rolling pin until the whole breast is of the same thickness.
  • In a small bow, mix together all the dry ingredients, mustard, and olive oil until a paste forms.
  • Line a baking sheet with parchment paper, place chicken breasts on parchment paper, and spread the spice and oil paste evenly all over the chicken breasts, bottom and top.
  • Bake the chicken for 18-20 minutes, until cooked through. For the final 1-2 minutes of cooking, if chicken hasn't browned, use the broil function of your oven to give it a touch of color. Watch carefully!
  • Allow chicken to rest for a few minutes, then slice it up to top the pasta with.

For the pasta and assembling:

  • Cook the pasta according to package instructions and then drain, reserving a little of the pasta water.
  • Toss the pasta thoroughly with 1/2 cup prepared pesto, and add a little of the reserved pasta water to make it more saucy. Top with the grilled chicken, extra parmesan cheese, and toasted pine nuts, plus fresh basil if desired.

Notes

Pesto recipe available in full detail here, originally adapted from Cookie and Kate
Oven baked chicken breast recipe available here.

Nutrition

Calories: 567kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

If you liked this recipe, you might like:

Chicken Piccata Pasta

Shrimp and Clam Pasta

Creamy Avocado Pasta

Healthy Baked Spaghetti with the Perfect Pasta Sauce

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Greek Feta Dip

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Greek Feta dip in a bowl with some being scooped out by a hand

Easy, creamy, full of flavor, this 5 minute greek feta dip will totally up your appetizer game. The garnishes pack so much impact, but are also customizable based on your preference.

I am a fan of the quick dip. Dip needs to be 1. Easy 2. Delicious and 3. Addictive. One of my favorite go to dips is my 3-ingredient Labneh dip that ticks all those boxes, but this has become a very close contender! Don’t limit yourself to using this as a dip, my kids LOVED this as a sandwich spread. They demanded creamy feta sandwiches for their lunchbox the next day and it was one of the few times they ate every bite of their sandwiches.

What do you need to make Greek feta dip?

Good quality feta cheese- this is the body of the dip

Sour Cream or Greek Yogurt- to add creaminess and mellow the brininess of feta cheese

Olive Oil to emulsify the mix

Black pepper for seasoning

Lemon zest for brightness

and that’s all!

Health benefits of feta cheese:

This is a much healthier dip than many more indulgent ones out there. Feta cheese is a great source of calcium and protein. It’s also a lower source of fat and calories than other cheeses such as cheddar cheese.
Feta cheese also has gut friendly probiotics that help with digestion.

How to make the best Greek feta dip:

You simply blend together the feta cheese and sour cream/Greek yogurt until creamy and fluffy. Drizzle in the olive oil while mixer is running and continue to blend until combined. Then, add the black pepper and lemon zest and mix until combined.

How to make sure the feta dip is creamy:

Keep mixing! Just keep going until the texture is where you need it to be. Make sure you properly drained the feta of excess water before using.

What to top feta dip with?

My favorite part of this dip is the garnishes. They add so much flavor and texture. I added chopped pistachio nuts, red chili flakes for heat, a drizzle of additional olive oil, some fresh thyme, and garlic chips.

How to make garlic chips:

It’s very simple. Just thinly slice 5-6 garlic cloves, and fry them in 2 tablespoon of olive oil that you’ve heated in a medium skillet over medium heat. They’ll need to fry for 1-2 minutes on each side, until golden brown and crispy. Watch carefully to ensure the garlic doesn’t burn, or it’ll become bitter and inedible. Drain the garlic of the oil, and pat dry with paper towels to remove excess oil.

FAQ’s:

Can I use a different type of cheese:

No! This is all about the sharp, tangy feta flavor

Can I omit the garlic chips?

Yes, but I’d recommend instead adding one crushed garlic clove to the body of the dip while mixing.

Can I top this with different things?

Of course! Go wild. Zaatar would be amazing, and other fresh herbs would work beautifully.

Can this be prepared in advance?

You can prepare the greek feta dip up to three days in advance, but I would wait to garnish until last minute. Dip will store tightly covered in the fridge for up to 3 days.

Greek feta dip in a bowl with pretzels and chips
Greek Feta dip in a bowl with some being scooped out by a hand

Feta Cheese Dip

An easy and delightful whipped feta dip, made in just minutes that'll completely up your dip game. The garnishes really make this!
5 from 7 votes
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Course: Appetizer
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 4 people
Calories: 216kcal
Author: Farah Abumaizar

Ingredients

  • 200 g feta cheese, drained 8 oz
  • 1/2 cup sour cream or greek yogurt
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon zest
  • pinch black pepper
  • salt to taste if necessary

For the garlic chips:

  • 2 tablespoon olive oil
  • 5-6 garlic cloves, thinly sliced

For garnish:

  • drizzle olive oil
  • pinch red chili flakes
  • 1-2 teaspoon garlic chips
  • 2 teaspoon chopped pistachios
  • pinch fresh herbs, like thyme if desired

Instructions

  • In the bowl of a blender or food processor, add the feta cheese and sour cream/yogurt. Blend on medium speed continuously until mixture is creamy and lump free (about 1 minute).
  • Drizzle in olive oil while blender is still running, until combined. Add the lemon zest and black pepper and pulse to mix. Taste, and if you need it, add salt.
  • Transfer the dip to the small bowl you'll serve it in. Make your garlic chips if using (see notes below)

For the garlic chips (optional) and garnish:

  • Heat the olive oil in a small skillet over medium heat until hot. Add sliced garlic and fry on each side for 1-2 minutets until golden brown, then immediately drain the oil and place garlic on a paper towel to remove excess oil. Let garlic chips cool.
  • Just before serving, top the dip with a drizzle of olive oil, a pinch of red chili flakes, garlic chips, and chopped pistachios.

Notes

If not using garlic chips, add 1 crushed garlic clove to the dip while blending. 
 
If not serving dip straight away, it’ll keep up to 3 days sealed in the fridge. Garnish just before serving.

Nutrition

Calories: 216kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

If you liked this recipe, you might like:

Easy Spanokopita

Labneh Dip

Macarona billaban

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Middle Eastern Lentil Soup

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Middle Eastern lentil soup in two bowls with radishes on a kitchen towel

A traditional Middle Eastern lentil soup with potatoes and carrots. Perfectly spiced, healthy and completely delicious, made very simply in 30 minutes. This recipe has all the steps you need to perfect this Middle Eastern staple either for a starter or main meal option!

What is Middle Eastern Lentil soup?

It’s a staple soup in the Levant region. The most important parts of the base are the lentils, broth, and spices especially cumin powder. The cumin is used both for flavor and for digestive purposes. Arabs sometimes find lentils hard to digest and gas forming, and cumin revs up digestive enzymes to help you digest food easier. Iome people keep it simple with pure lentils and spices, but I like to add a few vegetables like potatoes and carrots to offer a hint of creaminess and sweetness and body to the soup. It’s served with a generous squeeze of lemon juice, usually one chopped fresh parsley, and sometimes fried pita bread croutons, although I don’t usually bother. It’s a powerhouse of nutrition and substantial enough to be a meal on it’s own!

What are the health benefits of lentil soup?

This article gives you a great overview of the different health benefits of lentils. In summary:

Polyphenols: Lentils are a fantastic source of polyphenols (compounds that fight against harmful agents in the body like UV rays, heart disease and cancer).

Protein: They are high in protein, which is why vegetarians and vegans should really emphasize their intake.

Iron: They are a good source of iron (1 cup of lentils

Fiber: They are full of fibre, great for keeping your digestive system moving and also great for keeping you full for longer.

They are also a good source of magnesium and folic acid.

How to make lentil soup:

Very simple! You sauté the onions, carrots and potatoes in olive oil, then add the rinsed lentils and saute those for a few minutes too. In goes all your seasoning and your broth ( I usually just use stock cubes and water). You can use either vegetable stock or chicken stock cubes. The entire mix comes to a boil, and then continues on a rolling simmer for 25-30 minutes until all the vegetables are cooked through.

Optional: the thickener:

I’ve made this recipe both with the butter flour thickener added to the soup and without. There’s barely any difference, but it’s slightly richer if you add the butter/flour mix. You can do it either way!

How to blend lentil soup:

Some people may choose to keep the lentil soup chunky, but I think it becomes magical once it’s creamed with an immersion blender or regular blender.

If using an immersion blender: You can blend the soup directly into the pot

If using a regular blender of food processor: transfer the soup in batches to the blender to avoid overfilling and blend until desired consistency.

I like to leave a few chunks of potatoes and carrots, but have the majority of the soup totally blended through.

FAQs:

How do I store leftover lentil soup?

In the fridge for up to 3 days, or in the freezer for up to 3 months. Either way, when reheating, just add a little water to thin it back to desired consistency.

Is this lentil soup vegetarian/vegan?

It’s vegetarian if you use a vegetable stock cube, and vegan if you omit the butter/flour mixture, so definitely adaptable!

What are the calories in this Middle Eastern lentil soup?

Under 250 calories of goodness a bowl!

How to serve lentil soup:

With a lemon wedge on the side, green onions, and green olives is how we do it in Jordan 🙂 Fried pita bread croutons are optional but always appreciated.

Middle Eastern lentil soup in two bowls with radishes on a kitchen towel

Middle Eastern Lentil Soup

A thick and hearty spiced lentil soup that's a complete comfort dish and popular with the whole family!
4.93 from 51 votes
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Course: Soup
Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 233kcal
Author: Farah Abumaizar

Ingredients

  • 2 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 1-2 carrots, finely diced
  • 1 peeled potato, finely diced
  • 1 cup red lentils
  • 6 cups water
  • 2 chicken or vegetable stock cubes
  • 1 tablespoon dried mint
  • 1 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon turmeric
  • pinch cayenne pepper (optional)
  • 1/2 teaspoon salt, plus any extra to taste
  • 1/2 teaspoon black pepper
  • 1 heaped tbsp flour
  • 1 1/2 tablespoon butter

Instructions

  • Heat the olive oil in a large saucepan over medium high heat. Add the diced onion, carrot and potato. Sautee for about five minutes until onions have softened, stirring occasionally.
  • Rinse the lentils well, removing any debris. Add to the saucepan, and saute for three minutes, stirring constantly so they don't stick to the bottom of the pan.
  • Add the six cups of water, the stock cubes, and all the dried herbs plus the salt and pepper.(The dried mint all the way through to black pepper). Let the soup come to a boil, stirring occasionally, then reduce heat to medium and let the mixture cook uncovered for 25-30 minutes, or until lentils and vegetables are cooked through.
  • In a separate small skillet, add the butter and let it melt over medium heat, then add the flour, and whisk constantly until the mixture bubbles and thickens slightly. Add this to the lentil soup pot.
  • Once soup is totally cooked through, use an immersion blender or a normal blender (And blend in batches), and blend soup to desired consistency. I like it creamy and smooth but with a few chunks of veggies.
  • Serve hot, with a slice of lemon, and green olives on the side.

Nutrition

Calories: 233kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

If you liked this recipe, you might like:

Mujaddarat Bulgur with cucumber mint yogurt

Vegetarian Fesenjan

Creamy Roasted Mushroom Soup

Lebanese Chicken and Potatoes

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Baking dish with Lebanese chicken and potatoes with a spoon scooping some out

An easy one pan bake of Lebanese chicken and potatoes , made with a tangy lemon garlic sauce and thinly sliced potatoes. Saucy, indulgent and delicious, this is an firm family favorite .

Lebanese chicken and potatoes- the steps:

This is the definition of a weeknight dinner. Easy, fast, everyday ingredients and feeds a crowd. Just follow a few steps to get this on your table in 45 minutes:

Pre cook the potatoes: The chicken needs around 30 minutes in the oven, and the potatoes would need a lot longer to be cooked through. The workaround is to cut the potato slices relatively thinly, and cook them ahead of time.

I chose to pan fry the potatoes until golden brown and cooked through (you can also use an air fryer, or roast them in the oven ahead of time). Lightly frying them on the stovetop is my choice because it takes just a few minutes on each side until the potatoes slices are done. Use vegetable oil and heat on medium high heat, and don’t overcrowd the pan, work in batches.

Make the sauce: The sauce is a flavour packed and very simple combination of olive oil, a little chicken stock, lots of lemon juice, lots of minced garlic, some all spice or seven spices, and salt and pepper. Shake it up, and you are good to go!

Prepare the chicken: Clean the chicken breasts of any extra fat and cut in half to get thin layers. I always have the butcher do this to make my life easier. I like to season the chicken with a little salt and pepper before it goes in the baking dish.

Baking dish with Lebanese chicken and potatoes with a separate plate of chicken with rice

Oven baking chicken and potatoes:

Layer and Bake: Place the chicken in an oven safe baking dish, then top with whole garlic cloves if desired. On top of that goes half the sauce, then a complete layer of potato slices, and the rest of the sauce. This goes in a hot (200 C – 390 F), covered with foil and baked for 30 minutes. After 30 minutes, foil goes off, and continue to cook for another 10 minutes or so to get a crispy upper layer. You can broil for the remaining few minutes.

What makes Lebanese chicken and potatoes so good?

All the flavor comes from the lemon juice and garlic, so don’t skimp on the amount. I like it very tangy and tart with a distinct garlic flavor coming through. I also love the way the addition of chicken stock gives you a saucy dish that goes great with a side of rice. Another perk is how easy this is to make!

FAQ:

Can I use bone in chicken, or chicken thighs?

Yes, but make sure to adjust baking times until chicken is completely cooked though.

Can I use homemade chicken stock?

Definitely! There is a convenience appeal to throwing in a stock cube that’s been dissolved in a little water, but nothing beats homemade chicken stock.

Can I make this in advance?

Leftover will taste delicious, heated in an oven or a microwave for 1-2 days.

What do I serve this with?

My family likes to eat this with vermicelli rice. You can also serve it with a simple side salad, brown rice, or just eat it as is with some bread to sop up the sauce.

Lebanese Chicken and Potatoes

An easy 30 minute dish of chicken and potatoes in a lemony garlic olive oil sauce, that goes perfectly with vermicelli rice
4.50 from 8 votes
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Course: Main Course
Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 people
Calories: 523kcal
Author: Farah Abumaizar

Ingredients

  • 2 tablespoon vegetable oil
  • 3 potatoes, sliced thinly
  • 3-4 lemons, juiced
  • 10 garlic cloves, crushed
  • 1 maggi or chicken bouillon cube, dissolved in 1/2 cup hot water
  • 1/4 cup olive oil
  • 1 teaspoon seven spice or all spice powder
  • 1/2 teaspoon salt
  • 1/4 tsp black pepper
  • 6 chicken breasts, cleaned and sliced lengthwise in half
  • 8 garlic cloves, whole and peeled

Instructions

  • Heat oven to 200 C (390 F).
  • Heat 1 tablespoon of the vegetable oil in a large skillet set over medium high heat, then fry the potato slices in batches, 3-4 minutes each side until potatoes are cooked through and golden brown. Add the second tablespoon of vegetable oil before frying the next batch of potatoes. Set potatoes aside.
  • Prepare the sauce by mixing together the lemon juice, crushed garlic, chicken stock cube dissolved in water, olive oil, seven spice, salt and pepper.
  • Layer the chicken breasts in an oven proof baking dish. Pour half the sauce mixture on top and using your hands evenly coat the chicken with the sauce.
  • Scatter in a handful of peeled garlic cloves over the chicken, then place the potato slices evenly on top.
  • Add the remaining half of the sauce, pouring it evenly on the top of the potatoes. Wrap dish tightly in aluminum foil, and place in oven for 30 minutes. After 30 minutes, remove foil and either bake for an additional 5-10 minutes, or if the potatoes need some color, broil for 3-4 minutes until golden brown.

Notes

You can use skin on chicken breasts, chicken thighs, or chicken with bone, just adjust cooking time accordingly.

Nutrition

Calories: 523kcal
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

If you liked this recipe, you might like:

Macarona Billaban

Mujaddarat Bulgur

Persian Saffron Chicken With Barberry Rice

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!