Tasty Susu Chicken Casserole

I've wanted her recipe for a long time, the chicken casserole of my Jordanian "sister" Susu. In fact, it's called Saniyah and it's a full pan that sits very nicely in the center of the table.

One of my favorites from the Middle East!

The ingredients seem numerous, but it is done very well and easily.

2-3 tomatoes, cut into slices of about 0.5 cm

1-2 hot peppers

2 green bell peppers, cut into strips or chunks

2 onions, minced

6 garlic cloves, 2 coarsely chopped, 4 whole

3 tbsp. olive oil

1 lemon, for juice

1 chicken cut into pieces, or 4 thighs or 8 drumsticks

3 tbsp. of Madame Germaine's Souks de Marrakech spices or to taste (make your mix! Allspice, cinnamon, paprika, cumin, ginger, ground coriander, ...)

1 chicken stock cube

1/3 cup tomato paste

3 potatoes, cut into slices about 0.5 cm

1 eggplant, cut into slices about 0.5 cm

Salt and pepper

Chicken lacquer

2 tbsp. tomato paste

4 tbsp. plain yogurt

2 tbsp. ketchup

1 tbsp. spice mix

2 tbsp. olive oil


Preheat the oven to 350F.

In a large ovenproof saucepan (or a Pyrex), put 2 tomatoes, 1 hot pepper, 1 green pepper, 1 onion, 3 cloves of garlic and olive oil. Mix everything together a bit and put in the oven.

Meanwhile, drizzle the chicken with the lemon juice and coat. Salt and pepper.

In a large pot over medium-high heat, sear the chicken. Add 1 onion, 1 hot pepper and 1 bell pepper, the whole garlic, magloba spices, kabsa), a chicken stock cube and the tomato paste. Salt.

Let cook a little then add water to cover. Simmer until the chicken is cooked.

Meanwhile, prepare the other vegetables for the casserole. Fry (or roast in the oven with plenty of oil) the potatoes and aubergines.

When the chicken is cooked, remove it from the broth.

Use leftover broth for soup, cook rice, or any other recipe that calls for a savory, spice-tasting broth.*
Put the potato slices and fried eggplant on the original large pan that had been put in the oven. Cover with chicken.

Return the pan to the oven. Meanwhile, combine all the ingredients for the lacquer to put on the chicken while cooking.

Spread the lacquer over the chicken. Add a little broth from cooking the chicken to make it less dry.

Return to oven until chicken is golden brown. Garnish with lemon slices and fresh green peppers if desired.

*To avoid wasting the good cooking broth of the chicken, Susu cook his rice in it.

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