One-pan chicken and potatoes kokinisto
Dimitra's Dishes · ♥ 820 likes · 33.1K views · 5 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ lb potatoes
- 3–4 cloves garlic cloves
- 28 oz pureed canned tomatoes
- 1 whole whole chicken
- 1 whole large onion
Puree the canned tomatoes for a smooth sauce (skip if chunky is preferred).
Put the cut-up chicken and the potato cubes in a baking tray; add the onion and grated garlic.
- 1 tsp cumin powder
- crushed red pepper flakes
- 2 tsp oregano
- 2 tsp salt
- black pepper
- olive oil
- sugar
- 1–2 tbsp harissa
Season with cumin, red pepper flakes, oregano, salt and black pepper; add a drizzle of olive oil, the pureed tomatoes, a pinch of sugar and the harissa.
Mix everything together and add the chicken broth.
Remove the parchment, mix, raise the oven to 450F and bake uncovered about 45 minutes, until the chicken is cooked, the potatoes fork tender and the sauce thick.
Taste and adjust salt and pepper while hot, mix, and let cool a little; the potatoes absorb the liquid as it sits.