دجاج و بطاطا

In a pot over heat, add the chicken pieces with salt and spices, and sauté them in vegetable oil until they are browned and have a nice color.

Then add the whole spices and turmeric, and cover the chicken with hot water. Let it simmer until the chicken is cooked through.

In another pot, sauté the garlic and coriander, then add the potato cubes and fry them for about 10 minutes until the potatoes soften. Stir occasionally to prevent the potatoes from sticking.

Add the chicken pieces back into the pot, cover them with the strained chicken broth, and add salt, spices, and lemon juice. Cover the pot and cook on low heat until the potatoes are fully cooked.

It is served with white rice or rice with vermicelli, and garnished with coriander.