Assyrian Dishes © ALL RIGHTS RESERVED. 

5 Yellow Potatoes 
(peeled & sliced)
10-12  Skinless Boneless 
Chicken Thighs (cut in half)
2 small Onions (sliced in rings)
Salt & Pepper
Vegetable Oil for frying

Sauce Ingredients

1 & 1/2 cups Boiling Water
2 tablespoons Tomato Paste
1 teaspoon Salt
1 teaspoon Crushed Chilli Flakes
 

• On high heat add oil to a frypan
  
• Place the sliced potatoes in the frypan
  
• Shallow fry & flip until golden
  
• Remove with a strainer & place on a plate with parchment paper to remove excess oil
  
• Season with salt
  
• Remove excess oil from the pan
  
• On high heat place the chicken pieces in the pan
  
• Season with salt & pepper on one side
  
• Flip on the other side
  
• Cover with lid to cook inside
  
• Sear on both sides then remove from the heat
  
• In a square baking dish place 2 slices of potatoes on the side
• ​Followed by chicken and onion
  
• ​Then repeat layers
  

To make the sauce:

• Add the tomato paste to the boiling water
  
• Add the salt & chilli flakes
• ​Mix together
  
• ​​Pour over the dish
  
• ​Cover with foil
  
• ​Preheat oven at 450F/225C and bake for 1/2 an hour covered
  
• ​Uncovered for 1/2 an hour​
  
• Serve on top of white rice!

Ingredients

Chicken & Potato Tepsi

Directions