Djeij bel Batata wel Kezebra

Ingredients:

For the Chicken Marinade:

- 680g chicken pieces (thighs, drumsticks, or a mix)
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper to taste

For the Vegetables:

- 4 medium-sized potatoes, peeled and cut into chunks
- 2 bell peppers (any color), sliced
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh coriander (cilantro), chopped, for garnish

Instructions:

1. Marinate the chicken pieces with olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper. Allow them to marinate for at least 30 minutes.

2. Preheat your oven to 400°F (200°C).

3. In a large mixing bowl, combine the potato chunks, sliced bell peppers, thinly sliced onion, and minced garlic. Drizzle olive oil over the vegetables and toss to coat. Season with ground cumin, paprika, dried thyme, salt, and black pepper. Mix well.

4. Place the marinated chicken pieces on a baking sheet or in a baking dish. Surround the chicken with the seasoned vegetables.

5. Roast in the preheated oven for about 45-55 minutes or until the chicken is cooked through and the vegetables are tender. Turn the chicken and stir the vegetables halfway through the cooking time.

6. Once done, remove from the oven, garnish with fresh coriander (cilantro), and serve hot.

Adjust the seasoning and coriander according to your taste preferences. Enjoy your Djeij bl Batata wel Kezebra!

دجاج بل بطاطا والكزبرة 

:المكونات