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Chicken sofrito from Jerusalem (page 190) by Yotam Ottolenghi and Sami Tamimi

  • whole chicken
  • garlic
  • onions
  • sweet paprika
  • turmeric
  • potatoes
  • sunflower oil

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Notes about this recipe

  • Jojobuch on July 16, 2017

    Great, flavorful dish! I used chicken thighs instead of a whole chicken, which worked very well.

  • anya_sf on May 30, 2017

    I used chicken legs, which ended up extremely moist and tender. I wouldn't try this with chicken breast. The flavors end up quite mild. I served it with the wild & basmati rice with chick peas, which is super flavorful, so extra seasoning wasn't needed, but with a milder accompaniment, I might up the spice or add herbs. I used less potato (since we had it with rice) and did not fry the potatoes and garlic. I had tons of liquid (I think lots of rendered fat from the skin), so there was no danger of burning. The potatoes and garlic got infused by the chicken and spice flavors. They were very good, although of course I can't say how that compares to the fried version. My version was extremely easy to make and I would definitely make it again.

  • ithyt on November 02, 2015

    10.15 Scrummy - fried potatoes - delish just be careful when returning to the pan so that they don't burn.

  • jaelsne on May 27, 2014

    This dish turned out very well. We found the spices to be very engaging--I followed the recipe exactly, which meant using a light hand. The taste of the resulting sauce was complex and not at all overpowering, despite the fact that the recipe calls for 25 cloves of garlic. The slow cooking made the chicken to turn out perfectly moist, and the potatoes were to die for! I served it with a simple vegetable (steamed broccoli) for a satisfying meal.

  • Rutabaga on April 09, 2014

    When I made this dish, the chicken turned out moist and succulent, and the potatoes were perfectly roasted and well flavored from the lemon , garlic, and oil. Even my husband, who prefers his chicken boneless, aged that this was worth dealing with the bones; not that that was difficult, as the meat practically fell off on its own.

  • TrishaCP on December 30, 2013

    The potatoes are the true star of this dish- only small amounts of paprika and lemon, plus garlic and chicken juices, really make them tasty. I used only dark meat chicken (thigh/leg pieces), so it wasn't dry, but it wasn't special either.

  • twoyolks on October 07, 2013

    The potatoes absorbed a lot of flavor and were excellent. The chicken itself was pretty dry and flavorless.

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