Saneyat Batates

An Egyptian Chicken and Potato casserole

by Middle Eats
Saneyat Batates An Egyptian Chicken and Potato casserole

Saneyat Batates is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today we’re making Saneyat Batates, An Egyptian casserole that contains Chicken and Potatoes. This is a simple and delicious weeknight meal, and goes perfectly with rice and salad.

  • Saneyat Batates An Egyptian Chicken and Potato casserole
  • Saneyat Batates An Egyptian Chicken and Potato casserole
  • Saneyat Batates An Egyptian Chicken and Potato casserole
  • Saneyat Batates An Egyptian Chicken and Potato casserole

Follow along with the 📝 recipes below👇🏾👇🏾

Saneyat Batates An Egyptian Chicken and Potato casserole
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Saneyat Batates

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 Chicken 1300g or 3lbs
  • 300g Onion 3 Medium
  • 3 cloves garlic
  • 1 Tbsp Salt
  • 1.5 Teaspoon Pepper
  • 1/2 Tsp cardamom

Vegetables:

  • 1 Kg (2 lbs) of Potatoes (Roasting variety)
  • 1 Firm Tomato
  • 1 Green Pepper
  • 2 Onions
  • 1 Spicy Green Chili (optional)
  • 1/4 Tsp Salt
  • 1/8 Tsp Pepper

Potato Mixture:

  • 1 Onion
  • 1 Garlic Clove
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

Tomato sauce:

  • 400g crushed tomatoes
  • 2 cloves of garlic
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper
  • (blend and pour over the entire tray)

Instructions

  1. Cut your chicken into 4 pieces, 2 legs, and 2 breasts
  2. Combine the chicken marinade ingredients in a blender or food processer and blend into a smooth paste
  3. Coat the chicken pieces in the marinade, then refrigerate overnight or for 4 hours minimum to marinate the chicken
  4. Slice your vegetables as follows:
    a. Tomatoes and green peppers 3mm or under a 1/8th of an inch thick
    b. Onions and Potatoes 7mm or 1/4 inch thick
  5. Separate the onion rings and add 1/4 Tsp Salt and 1/8 Tsp Pepper to them, mix well
  6. In a blender or food processor combine the ingredients for the potato mixture and blend into a smooth paste
  7. Mix the paste with the potatoes before layering the dish
  8. Add a layer of onions to the base of a baking dish then add the following in order on top of the onions. Peppers, potatoes, Onions, green pepper
  9. Remove the chicken from the marinade, scraping off any excess then place it in the dish
  10. Top the chicken pieces with slices of tomato and the remaining onions or peppers
  11. Add any leftover onion from the potato mixture to the tray and rub olive oil onto the chicken pieces
  12. Cover with foil and bake in a 200c or 390f oven for 1 hour. After 50 minutes check the potatoes for doneness and then remove the foil when they are cooked and allow the dish to brown. If your potatoes aren't cooked, add 10 more minutes
  13. Garnish with parsley or coriander and serve with rice
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Chapters
0:00 Intro
0:30 Breaking down a whole chicken
2:53 Making the Marinade
4:01 Preparing the Vegetables
5:30 Layering and Cooking
6:55 Taste test and Review

Recipe video


Enjoy

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