Jordanian food is delicious.
The food is simple but flavourful and I was dying to learn how to make it. Fortunately Jordan Tourism had booked me in at Petra Kitchens to learn some of my new favourite dishes.
I know not everyone likes to chop vegetables as much as I do so I wanted to share this stewed chicken recipe which was so simple but really delicious.
The Arabic word for baking dish is “suniya” or “suniyat,” the plural form of which is “sawani.” Thus Suniyat dijaj is literally a pan of chicken.
- 2 chickens, chopped into pieces
- 2 lb tomatoes
- 3 cloves garlic
- 1 tablespoon Salt
- 1/2 cup vegetable oil
- 2 lb potatoes
- 1 lb onions
- 1/2 cup water
- 1 teaspoon cumin
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 teaspoon pepper
- 1 teaspoon nutmeg
- Heat oven to 400° F.
- Wash chicken and rub with salt, oil and spices. Brown in oil (about 15 minutes).
- Chop onions into thin rings. Slice tomatoes into thin slices. Chop potatoes into thin crosswise (oval) slices.
- Combine vegetables in skillet. Saute them in oil until the onions are clear.
- Place the chicken in a greased baking dish. Add onions and potatoes. Arrange the tomato slices on top. Cover pan.
- Reduce oven temp to 350° and cook for 45 minutes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 13mgSodium: 552mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 7g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
This popular entrée has many variations. Try out pan-roasted meat (suniyat lahma), vegetarian roasted eggplant (suniyat betinjan) or a something-for-everyone combination of meat chunks, chicken and eggplant. Versions using meat should be cooked longer.