Ingredientes para Roasted Sephardic Yemenite Chicken With Potatoes
- Roasting Chicken
- 2 pounds potatoes, peeled and chopped
- Onion
- Red Bell Pepper
- Tomatoes
- 3 tablespoons olive oil
- Paprika
- Cumin
- ½ teaspoon turmeric
- Hawaij
- Ground Allspice
- Kosher Salt
- Ground Black Pepper
- Garlic
- Olive
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Cómo preparar Roasted Sephardic Yemenite Chicken With Potatoes
- Preheat oven to 400°F (200°C).
- Peel and chop potatoes into 1-inch cubes. Toss with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- Rinse the chicken and pat it dry. Place the chicken in a large roasting pan.
- In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon turmeric, ¼ teaspoon cayenne pepper (optional), and ½ teaspoon salt. Rub this spice mixture all over the chicken.
- Arrange the potatoes around the chicken in the roasting pan.
- Roast for 60-65 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and slightly browned. Baste the chicken with pan juices halfway through.
- Let the chicken rest for 10 minutes before carving and serving. Garnish with fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
16g
Carbs
12g
