Chicken and Scalloped Potatoes
This is a chicken recipe with lots of flavor. Make it for dinner and everybody will be full and happy!
Directions
Preheat oven to 375 degrees.
In a large pot, cover the chicken with water and put it on the stove on high heat.
Allow the chicken to boil for 5-7 minutes.
Remove from the heat and set aside.
In a large deep 8 x 13 oven proof dish, drop 6-8 pats of butter onto the bottom of the pan. Set aside.
Peel the potatoes and slice them very thin. I suggest slicing a couple of slices off the bottom of the potato to form a base that will keep the potato stable while slicing. Set aside.
Slice the onion very thin. Set aside.
Layer the potatoes and onion in the dish with the butter, shake salt and pepper over the top.
Using tongs, place the parboiled chicken on top of the potatoes.
Carefully pour the water from the parboiled chicken over everything, filling the dish until the potatoes are covered with water.
Sprinkle the chicken with salt and pepper.
Put dish in oven and cook for 1/2 hour.
After 1/2 hour, turn the chicken over and sprinkle the other side with salt and pepper.
Cook for another 1/2 hour until the chicken is crispy brown and the potatoes are soft.
Remove from the oven and serve.
Additional Notes
Here's another Syrian dish my mother-in-law taught me. It's a nice warming dish on another cold evening. The difference in this dish comes with the serving. Not only do you eat this with a lot pita bread, you also eat this with lots of fresh lemon juice all over it. The lemon juice brightens the taste of the chicken, while it adds an extra taste dimension to the potatoes. Add a salad with lettuce, tomato and cucumber with a lemon and oil dressing and you have a complete taste sensation, layered with the tangy taste of lemon throughout.
