DISHES WITH CHICKEN AND POTATOES

The ingredients:

To make a chicken dish with potatoes you need two large chickens, taking care to cut them into four.

Half a large cup of fresh and lemon juice.

Four large-sized grains of red onions, or white onions, taking into account peeling the onions well using a sharp knife, and cutting the onions into thin slices.

Eight large size potatoes, taking into account peeling the potatoes well, washing the potatoes well with water and cutting them into medium-thick slices.

Two tablespoons of a large size of white vinegar.

Two tablespoons of a large size of finely chopped garlic, through a garlic grinder.

small spoon full of fine, powdered black pepper.

A small spoon of finely ground cumin.

A small spoon of finely ground turmeric. 

Four tablespoons of soft green coriander.

Half a cup of a large size of corn oil, sunflower oil, or any oil you prefer.

Tow large cups of water .

 Two small tablespoons of table salt. You can increase or decrease the amount of table salt as needed.

How to make it :

Washing and marinating chicken;

Wash the chicken well with white flour and table salt, taking into account rubbing the chicken well with them, then wash four chickens well with water. 

Prepare a large bowl, suitable for marinating he four chicken parts.

Add an appropriate amount to the bowl, sufficient to marinate the chicken, with the addition of an appropriate amount of vinegar, corresponding to the amount of water.

Put the four chicken parts with the mixture of water and vinegar, and leave the chicken soaked with water and vinegar for a sufficient period of not less than approximately thirty minutes, until the poultry smell is completely eliminated.

Prepare a large, deep bowl, suitable for preparing chicken marinades.

Add to the bowl both: fresh and lemon juice, an appropriate amount of table salt, white vinegar, finely ground black pepper, fine powdered cumin. Stir all the previous ingredients together using a wooden spoon until all the ingredients are mixed together.

Add the chicken to the bowl, stir it all with the seasoning well, so that the marinade mixture mixes with the four good chicken parts.

Cover the chicken bowl with the marinade in an airtight nylon bag, and put it in the refrigerator for a sufficient period of no less than sixty minutes, so that a quarter of the chicken absorbs well with the taste and aroma of the marinade, and the longer the period, the better the taste of the chicken quarter.

Take the chicken bowl with the marinade out of the refrigerator after making sure it is well seasoned.

Preparing a tray ;

Prepare a large oven tray, suitable for cooking chicken with potatoes.

Add to the tray a small amount of corn oil, or sunflower oil, sufficient to grease the tray, taking into account the distribution of the oil well in the tray.

Place the sliced ​​onion slices on the bottom of the tray, taking into account that they are distributed in the tray well and regularly, then add potato slices to the onion slices, taking into account the distribution well in the tray.

Then add the chicken to the potato slices, then add the chopped garlic and coriander powder.

Add to the tray of both chicken and potatoes: an appropriate amount of table salt, fine powdered black pepper, finely ground turmeric, finely ground cumin, corn oil.

Finally, add an appropriate amount of water to the potato-chicken tray.

Cover the potato-chicken tray with foil paper.

Baking in the oven;

Heat the oven well for a period ranging between ten minutes to fifteen minutes approximately, at a temperature of 180 degrees Celsius.

Insert a tray of chicken with foil cover potatoes in the oven hot at the same temperature.

Leave the chicken tray with potatoes in the hot oven. Sufficient time ranges from sixty to ninety minutes, or until the chicken tray with potatoes is well cooked.

After making sure that the chicken with potatoes tray is fully ripened, take the tray out of the oven, remove the foil paper from it, and enter the grill for a period of about ten minutes to fifteen minutes, or until the face of the chicken tray with potatoes is well browned.

Take out the chicken tray with potatoes from the oven, and leave it aside for ten minutes, until it cools a little, so that it is easy to serve.