5 Yellow Potatoes 
(peeled & sliced)
10-12  Skinless Boneless 
Chicken Thighs (cut in half)
2 small Onions (sliced in rings)
Salt & Pepper
Vegetable Oil for frying


Sauce Ingredients

1 & 1/2 cups Boiling Water
2 tablespoons Tomato Paste
1 teaspoon Salt
1 teaspoon Crushed Chilli Flakes
 

  • On high heat add oil to a frypan
  • Place the sliced potatoes in the frypan
  • Shallow fry & flip until golden
  • Remove with a strainer & place on a plate with parchment paper to remove excess oil
  • Season with salt
  • Remove excess oil from the pan
  • On high heat place the chicken pieces in the pan
  • Season with salt & pepper on one side
  • Flip on the other side
  • Cover with lid to cook inside
  • Sear on both sides then remove from the heat
  • In a square baking dish place 2 slices of potatoes on the side
  • ​Followed by chicken and onion
  • ​Then repeat layers

To make the sauce:

  • Add the tomato paste to the boiling water
  • Add the salt & chilli flakes
  • ​Mix together
  • ​​Pour over the dish
  • ​Cover with foil
  • ​Preheat oven at 450F/225C and bake for 1/2 an hour covered
  • ​Uncovered for 1/2 an hour
  • Serve on top of white rice!

Ingredients

Chicken & Potato Tepsi

Directions

Assyrian Dishes © ALL RIGHTS RESERVED.