Sufra Dayma: Baked Potatoes and Chicken By Moushira Abdel-Malek Serves 6 - 8 Ingredients: 1 whole chicken (cut into 8 pieces) (washed, drained) 1 kg potatoes (sliced - medium thickness) 2 bell pepper pods (diced) 4-5 garlic cloves (sliced) 3/4 kg ripe tomatoes (sliced) 1 cup tomato juice + 1 tsp tomato purée 2 tsp onion juice Butter + oil Butter + oil (extra, to brown chicken) 1 mastic pod Salt + pepper + allspice + grated nutmeg Method: In a glass bowl, season chicken pieces with a generous pinch of each. Add onion juice. Combine well. Cover and refrigerate overnight. In a deep cooking pan, add extra butter and allow. Heat and add mastic pod. When it melts, add chicken pieces, in batches. Stir fry to lightly brown on all sides. Remove on kitchen paper towels. Discard residue. In a large bowl, mix all other ingredients with chicken pieces, distributing evenly in a baking tray, allowing some tomato slices to top mixture. Bake, uncovered, in a preheated moderately hot oven, until cooked through and top slightly crisped. Served with rice and a green salad.
