Egyptian Chicken Sofrito | The Jewish Week | Food & Wine

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Egyptian Chicken Sofrito

Egyptian Chicken Sofrito

Egyptian Chicken Sofrito (Photo by Ilan Benatar)

Serves 4-6

2 hrs

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1 organic whole chicken (about 3 lbs), quartered (have the butcher do this for you!)

½ teaspoon ground turmeric

¼ teaspoon ground cardamom

4 tablespoons extra virgin olive oil

1 lb. fingerling potatoes, peeled and halved

1/2 cup of Canola oil

5 garlic cloves, peeled and very coarsely chopped

1 lemon

¼ teaspoon sugar




1. Preheat oven to 350°.

2. Season chicken pieces on all sides with salt and pepper. Combine turmeric, cardamom, and olive oil in a small bowl. Using hands, thoroughly rub each chicken piece with the mixture (this step can be done up to a day in advance).

3. Heat canola oil in a large dutch oven on high heat (the oil needs to be very hot in order to brown the chicken). Brown chicken skin side down, about 3-5 minutes per piece.

4. Transfer chicken to plate and add potatoes to pot. Cook until golden brown, 3-4 minutes.

5. Remove all but single layer of potatoes from pot. Turn heat down to medium. Add garlic and cook until it just starts to brown, about 1 minute. As soon as you see the first signs of browning add the juice of one lemon (this will slow the cooking of the garlic).

6. Add the chicken pieces in one layer on top of the single potato layer. Layer the rest of the potatoes on top of the chicken.

7. Add 1.5 cups (2.5 for larger chicken) of warm water (about halfway up the pot), sprinkle with 1 teaspoon of salt, 1/4 teaspoon of sugar, cover and place in the oven for 1.5  hours making sure that the liquid doesn’t reduce too much.

8. Uncover and broil for 12-15 minutes until chicken skin is golden brown and crispy.

9. Baste with sauce from pot.

10. Serve with rice.

Courtesy of The Jewish Food Society

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