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
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.
Put the potato slices and fried eggplant on the original large pan that had been put in the oven. Cover with chicken.