A simple and delicious eastern Mediterranean Sephardic dish.
Take a Spanish culinary spicing style, combine it with eastern Mediterranean Sephardic cuisine, and you get this simple and delicious chicken recipe.
6-8 Chicken drumsticks
1 medium Carrot
4 Potatoes (Peeled and Cut into Medium-Large pieces)
3 teaspoons of kosher salt.
1 cup Boiling Water
In a deep pot fry the chicken with a bit of oil until it reaches a light brown color. Add the carrot and 1 tablespoon of salt and mix well.
Add 1 cup of boiling water, mix well and bring to boil. Reduce heat to low, closed lid and cook for 10 minutes.
In a separate pot, heat up oil and deep fry the potato cubes until golden brown.
Once ready, place potato cubes on a plate with a paper towel and add some salt to absorb the oil. Add the potato to the chicken closed lid and cook for another 30 minutes.
Serve with a side salad.
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