دجاج مع بطاطا مهروسة

We cover the pan and let the chicken cook on low heat for 2–3 minutes.

Serve the dish immediately.

We strain the sauce over the chicken and discard the fine onion pieces for a smooth finish.

We place the cooked chicken on top.

On a serving plate, we spread a layer of mashed potatoes

If the chicken has cooled, we return it to the pan and stir it in the sauce.

We stir the ingredients over low heat for one minute until combined into a smooth sauce.

We add the juice of one lemon, 2 tablespoons of vinegar, 1 tablespoon of pomegranate molasses, and 3–4 tablespoons of soy sauce.

In the same pan, we add 1 tablespoon of butter and 1 teaspoon of garlic, and sauté briefly until fragrant.

We remove the chicken from the pan and set it aside

We boil the potatoes in hot water until they are fully cooked.

We add 1 tablespoon of red pepper paste (debess flefleh) and mix.

We add 1 teaspoon of garlic, salt, black pepper, red pepper, seven-spice mix, and a pinch of ground cardamom, and stir well.

We add cubed chicken breast and stir until it changes color.

We add a finely chopped onion and sauté until softened.

In a frying pan, we heat 3 tablespoons of olive oil.

We strain the mashed potatoes through a fine sieve to get a creamy texture

We add half a cup of cream, then mash the potatoes well until smooth.

We add 1 tablespoon of butter, a pinch of salt, and a pinch of oregano.

We drain the potatoes well from the water.