EgyptianEgyptian Potato and Chicken Tray (Sanyet Batates bel Firakh)
Bone-in chicken pieces seasoned with garlic and cumin, baked on sliced potatoes, onion, tomatoes and peppers in a tomato sauce, first covered and then uncovered until golden.
- Prep:
- 25 minutes
- Cook:
- 1 hour and 25 minutes
- Waiting:
- 30 minutes (Leave the seasoned chicken for 30 minutes before baking.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Oven and tray, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Seasoning
30 minutesMix the chicken with the garlic, cumin, paprika, black pepper, half of the salt and the oil, and leave it for 30 minutes.
Success cueEvery piece is coated with the seasoning.
- 02
Slicing
15 minutesHeat the oven to 200°C. Peel the potatoes and slice them 1 cm thick, and slice the onion, tomatoes and bell peppers.
Success cueAll the vegetables are sliced.
- 03
Assembling
5 minutesSpread the potatoes and onion in a large baking tray and season them with the rest of the salt. Arrange the chicken on top, with the tomatoes and bell peppers around it.
Success cueThe chicken sits on an even bed of potatoes.
- 04
Sauce
2 minutesMix the tomato passata with the water and pour it over the tray.
Success cueThe sauce reaches about halfway up the potatoes.
- 05
Baking covered
40 minutesOven heatCover the tray with foil and bake for 40 minutes.
Success cueThe potatoes have started to soften.
- 06
Baking uncovered
40 minutesOven heatUncover the tray and bake for 30 to 40 minutes more, basting the chicken once, until the potatoes are soft and the chicken is golden and reaches 74°C next to the bone.
Success cueGolden chicken and soft potatoes.
Watch outChicken must reach 74°C next to the bone, with clear juices.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Baking covered first cooks the potatoes in the sauce; uncovering at the end browns the chicken skin.
- • Slice the potatoes evenly so they all cook in the same time.
- • Use thighs and drumsticks; they stay juicy in the long bake.
Common mistakes
- • Crowding the tray, so the potatoes steam instead of browning.
- • Taking the chicken out before it reaches 74°C next to the bone.
Serving ideasServe with Egyptian vermicelli rice or baladi bread and a green salad.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use boneless chicken?
Yes. Add boneless pieces for the uncovered part only and bake until they reach 74°C, about 25 minutes.
Why are my potatoes still hard?
The slices were too thick or the tray was uncovered too early. Keep the foil on for the full 40 minutes.
You May Also Love
