Iraqi roast chicken and potatoes.

As my husband is Iraqi I like to try cook Iraqi food for him. I have never been to Iraq and no one to teach me so I go look for Iraqi recipes online ,I found a very good Assyrian site and the cook is a wonderful lady called Mabel who explains and gives tips how to cook good Iraqi and middle Eastern food. All the recipes i tried have been a success . Today i tried this typical Iraqi roast chicken & potatoes . When my hubby came home I had just turned off the oven ,he said it smelt like ‘home’ and I was very pleased.

A tip I would like to pass on that Mabel showed was instead of just rinsing the chicken pieces before cooking them ,you mix 2 tablespoons flour with 1 tablespoon salt. rub this mixture well over the chicken,this helps to clean the chicken from blood and aids the flavor .Then you rinse well under running water. Until it is time to use it you can let it soak in salted water ,then rinse and pat dry with kitchen paper towels.

Ingredients: makes 4 servings

4 chicken legs

8 large potatoes peeled,quartered  and parboiled

2 large onions sliced

50g butter

2 tablespoons oil

1 tsp ground cardamom

1 tsp ground black pepper

1 tsp cumin

1 tsp cinnamon

1 tablespoon turmeric

2 tsp hot or mild curry according to taste


1 cup chopped parsley or fresh coriander


Preheat oven 200C.

Mix the spices and add salt to taste and rub this mixture over the chicken legs.

Heat a large frying pan and melt the butter and add the oil.

Then fry the onions until they soften a bit and add the chicken legs and fry for about 5 minutes on each side to seal .

Put the fried chicken legs in a baking dish.

Take the parboiled potatoes and fry in the same frying pan you fried the chicken, mix until they are covered with the spice and chicken cooking juices.Mix in half the chopped parsley or coriander . Leave the rest to garnish.

Put the potatoes and any remaining juices over the chicken pieces . Season with salt and pepper and cover with foil.

Bake in center of oven for 40 minutes,then take off foil put down heat to 160 C and cook for a further 20 minutes.

Garnish with the remaining chopped parsley or coriander.




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