Pharaonic Chicken

Name: Pharaonic Chicken
Ingredients: 4 boneless skinless chicken breast halves; 4 boneless skinless chicken thighs; 1/2 teaspoon ground allspice; 2 1/2 teaspoons salt, divided; 1/2 teaspoon ground cumin; 1/3 teaspoon ground cinnamon; 1 tablespoon sugar; 1/3 cup olive oil; 1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch (1 cm)-thick circles; 4 garlic cloves, minced; 1/2 cup fresh lemon juice; 4 tablespoons grated romano cheese

12 ingredients

9 steps

Ingredients

4 boneless skinless chicken breast halves
4 boneless skinless chicken thighs
1/2 teaspoon ground allspice
2 1/2 teaspoons salt, divided
1/2 teaspoon ground cumin
1/3 teaspoon ground cinnamon
1 tablespoon sugar
1/3 cup olive oil
1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch (1 cm)-thick circles
4 garlic cloves, minced
1/2 cup fresh lemon juice
4 tablespoons grated romano cheese

Directions

1

Stir together the allspice, 1 1/2 tsp salt, cumin, cinnamon, sugar and olive oil in a medium bowl. Add chicken and marinate for 15 minutes.
2

Preheat oven to 425°F.
3

Boil the potatoes in water to cover, plus the remaining tsp salt, for about 10 minutes or until tender but not soft. Drain.
4

Place the chicken in a single layer in a large baking dish. Bake for 20 minutes at 425°F.
5

Remove chicken from oven and arrange potatoes between pieces.
6

In a small dish, mix together the garlic and lemon juice. Pour this over the chicken and potatoes.
7

Return chicken to oven and bake an additional 12 minutes.
8

Sprinkle with cheese and return to oven until cheese melts.
9

Serve.