One Pot Chicken and Potatoes
- Large pot with lid
- Chef's knife
INGREDIENTS
- 3 pounds chicken drumsticks
- 4 medium gold potatoes, thickly sliced
- 4 medium sweet onions, julienned
- 1½ tablespoons date syrup
- 1 tablespoon hawaij, recipe below
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon baharat
- 1/2 tablespoon ras el hanout
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon salt
Hawaij spice mix (½ cup/50 grams):
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon cardamom
- 1/4 teaspoon coriander, optional
- 1/8 teaspoon ground cloves, optional
INSTRUCTIONS
- Heat a large sauté pot over medium-high and coat the bottom with a thin layer of oil. Sear the chicken in batches until deeply golden, then transfer to a plate.
- Add the onions and cook until golden. Add the potato wedges and cook for a few minutes until lightly browned.
- Stir in the date syrup and all the spices. Return the chicken to the pot and pour in enough water to reach the height of the chicken.
- Cover and simmer until the chicken and potatoes are fully tender, about 1½ hours, stirring occasionally and adding water as needed to maintain a saucy consistency.
- Taste and adjust seasoning before serving.
FAQ
What chicken part is best for making this recipe?
Bone-in, skin-on chicken drumsticks or thighs are ideal. These cuts provide more flavor during cooking because the bones release gelatin, which enriches the sauce, and the skin helps keep the meat moist. Breast meat can be used, but it tends to dry out during the long simmering process typical of one pot chicken and potatoes. When selecting chicken, aim for uniform-sized pieces so they cook evenly. Make sure the chicken is thawed completely if previously frozen.
Can the one pot chicken and potatoes be made spicy?
Absolutely, this recipe can be made spicy by adding chili flakes, fresh chilies, cayenne, or hot paprika. Adjust the amount depending on your heat tolerance. You can add fresh chilies during the initial sauté with onions or sprinkle chili powder into the sauce along with the Hawaij and other spices. Keep in mind that bone-in chicken and potatoes absorb and mellow the heat as they cook, so start slightly hotter than you think is necessary if you want noticeable spice.
How do I make the chicken extra tender?
Start by searing the pieces in oil to lock in juices and create a flavorful crust. Use bone-in cuts, as the bones release gelatin, keeping the meat moist during long cooking. Maintain a gentle simmer rather than a rolling boil to prevent the meat from toughening. Cover the pot to retain moisture, and allow sufficient cooking time—typically around 1½ hours for drumsticks and potatoes. Stir occasionally and add water if necessary to maintain sauce level. Resting the dish briefly after cooking helps the juices redistribute.
How can I make this one pot chicken and potatoes in the oven?
Preheat the oven to 325–350°F. Sear the chicken in an oven-safe pot on the stovetop first, then add the vegetables, spices, and liquid. Cover with a tight-fitting lid or foil and transfer to the oven. Cooking time is similar to stovetop methods, about 1½ hours, until the chicken and potatoes are tender. Stir occasionally if possible, and check liquid levels to ensure the dish doesn’t dry out. Oven braising often deepens the flavors of spices and Hawaij.
Can I use different spices instead of Hawaij?
Common alternatives include a combination of turmeric, cumin, coriander, cardamom, and a pinch of cloves to mimic the flavor. You can also experiment with paprika, cinnamon, or allspice for a different twist. When substituting, start with small amounts and adjust to taste, as the flavor concentration may differ. Using alternative spices in one pot chicken and potatoes can produce delicious results, but the distinctive aroma of Hawaij is hard to replicate exactly.
How do I make the sauce thicker in one pot chicken and potatoes?
Simmer uncovered for the last 15–20 minutes of cooking to reduce excess liquid. You can also mash a few potatoes into the sauce to naturally thicken it, or stir in a small slurry of cornstarch and water, adding gradually while stirring. Using bone-in chicken helps as the natural gelatin released during cooking can slightly thicken the sauce. Avoid high heat that can scorch the sauce or dry out the chicken. A properly thickened sauce should coat the chicken and potatoes without being overly runny or gluey.
How to prevent the potatoes from turning mushy
Choose firm, waxy varieties like gold or Yukon potatoes. Cut the potatoes into uniform chunks so they cook evenly. Add them after the chicken has been seared and the onions are softened, not at the very beginning, to avoid overcooking. Stir gently and occasionally to prevent the edges from breaking apart, and monitor the simmering time carefully. If the liquid level is high, reduce it slightly or partially uncover the pot near the end. Proper timing and potato choice are key for tender but intact pieces.
How long do leftovers keep in the refrigerator?
Leftovers of one pot chicken and potatoes can be stored safely in the refrigerator for up to three days in an airtight container. Allow the dish to cool to room temperature before refrigerating to prevent condensation and bacterial growth. Reheat gently on the stovetop or in the oven to maintain moisture and avoid drying out the chicken. The flavors often improve after sitting overnight, as the spices, Hawaij, and vegetables meld together. For longer storage, portions can be frozen in freezer-safe containers for up to three months. Thaw completely in the refrigerator before reheating to ensure even warming.
