Egyptian Potato Tray with Chicken
About Recipe
The aroma of an Egyptian Chicken and Potato Tray (Sanyet Batates) wafting through the house is the ultimate definition of home. There is something deeply comforting about that bubbling red sauce as it caramelizes around the edges of the pan, releasing a fragrance that can draw anyone to the kitchen. This dish is a cornerstone of Egyptian cuisine, representing the warmth of family gatherings and the joy of simple, soul-satisfying ingredients cooked with love.
In this version, I used a succulent chicken marinated in a vibrant blend of grated onions, tomatoes, garlic, and a hint of chili, enriched with lemon juice, olive oil, and "Bab El Sham" chicken spices. The potatoes are sliced into perfect rounds and tossed with ghee, tomato paste, and a touch of Seven Spices before being bathed in fresh, strained tomato juice. While I experimented with a glass Pyrex dish this time, a traditional metal or stainless steel tray remains my top recommendation for that quick stovetop boil before hitting the oven.
As the tray roasts at 200°C, the chicken sits atop the potatoes, dripping its savory juices into the sauce below. Basting the skin every thirty minutes with a mixture of ghee and tomato paste ensures a perfectly crisp, golden finish. When it finally emerges, the potatoes are so tender they yield to the slightest pressure of a fork, and the chicken is incredibly moist. It is a deceptively simple meal that does all the hard work in the oven, leaving you with a masterpiece of flavor and texture.
Instructions
Easy steps for an amazing result
Chicken Marinade
In a food processor, blend one onion, one tomato, garlic, chili pepper, lemon juice, olive oil, 2 tsp salt, 1 tsp black pepper, and 2 tsp chicken spices until smooth.
Marinate the chicken pieces thoroughly with the mixture on all sides and set aside.
Preparing the Vegetable Tray
Slice the potatoes, the other onion, and green peppers into rounds.
In a baking tray (preferably metal), mix the vegetable slices with 3 tbsp ghee, 3 tbsp tomato paste, 2 tsp salt, 1 tsp black pepper, and seven spices.
Stir the vegetables well with the seasoning for about 3 minutes, then add 1 cup of strained tomato juice.
Cover the tray with parchment paper followed by aluminum foil, and place in the oven at the highest temperature for 15 minutes until it starts boiling.
Final Cooking
Remove the tray from the oven and arrange chicken pieces over the potatoes (thighs towards the edges, breasts in the center).
Pour the remaining chicken marinade over the tray, then add boiling water (or stock) until it just covers the potatoes.
Return the tray to the oven uncovered at 200°C (top and bottom heat if possible) for 1 to 1.5 hours.
Every 30 minutes, brush the chicken with a mixture of 2 tbsp tomato paste, 2 tbsp ghee, and 1 tsp chicken spices.
The dish is ready when the potatoes are very tender and break easily.
Chef Secrets
Simple tricks to make your dish special
Prefer using a metal or stainless steel tray instead of Pyrex if you want to boil ingredients on the stovetop first to save time.
Always use boiling water when adding liquid to the tray to avoid heat shock to glass dishes and to speed up cooking.
Serve hot with vermicelli rice.
Can be served with a fresh green salad.
Serving Suggestions
A final touch for a complete meal
Serve it hot alongside fluffy Egyptian rice with vermicelli to soak up the delicious tomato sauce from the tray.
Pair it with a crisp Egyptian Baladi salad and a side of mixed pickles (Torshi) to balance the richness and add a refreshing crunch.
Garnish with a sprinkle of fresh chopped parsley and serve with warm Baladi bread for those who love to dip into the savory sauce and potatoes.
Complete the meal with a refreshing glass of cold mint lemonade or chilled hibiscus tea (Karkadeh) to cleanse the palate after this hearty dish.
Frequently asked questions
Practical answers on prep, storage, and substitutions
A metal or stainless steel pan allows you to start cooking the potatoes on the stovetop first, which saves a lot of time. Pyrex cannot be placed on direct heat as it might shatter, forcing you to wait much longer for it to boil in the oven.
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