CHICKEN SOFRITO

The Jerusalem Post Magazine - - FOOD -

Makes 6-8 serv­ings

6-8 pota­toes, peeled, rinsed and cut into eights

(like large french fries)

Oil for fry­ing

6-8 chicken thighs or legs

10 cloves gar­lic, peeled

3 cups chicken broth

Salt and pep­per, to taste

1 tsp. turmeric

1 tsp. cumin

In a large shal­low pot, fry pota­toes un­til golden brown and then place aside. Fry chicken and gar­lic un­til golden brown. Re­turn pota­toes to pan and pour in chicken broth. Sea­son with salt and pep­per. Add the turmeric, cumin and stir. Cook over medium heat with cover on. If needed, add an­other ½ cup of chicken broth or wa­ter. Taste and ad­just sea­son­ing.

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