Pharaonic Chicken Recipe
Ingredients
4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1/2 teaspoon allspice
2 1/2 teaspoons salt, divided
1/2 teaspoon cumin
1/3 teaspoon cinnamon
1 tablespoon sugar
1/3 cup olive oil
1 1/2 pounds baking potatoes, peeled and cut in 1/2-inch circles
4 cloves garlic, minced
1/2 cup fresh lemon juice
4 tablespoons grated Romano cheese
Cooking Instructions
In medium bowl, place allspice, 1 1/2 teaspoons of the salt, cumin, cinnamon, sugar and olive oil; stir to mix well. Add chicken and marinate 15 minutes. Boil potatoes in water to cover and remaining 1 teaspoon salt about 10 minutes or until tender but not soft; drain. In large baking pan, place chicken in single layer and bake in 425°F. oven for 20 minutes. Remove chicken from oven and arrange potato rings between pieces. In small dish, mix together garlic and lemon juice; pour over chicken and potatoes. Return to oven and bake an additional 12 minutes. Sprinkle with cheese and return to oven until cheese melts. Makes 6 servings.