Djej Bi Batata (دجاج ببطاطا) — Lebanese Chicken Stew with Potatoes and Garlic

• 700 gChicken thighs, boneless and skinless (cut into 5 cm pieces)
• 650 gPotatoes, peeled (cut into 3 cm cubes)
• 18 gGarlic cloves (finely minced (about 6 medium cloves))
• 30 mlExtra-virgin olive oil
• 60 mlLemon juice, freshly squeezed
• 400 mlChicken stock, unsalted
• 20 gTomato paste (about 1 tbsp)
• 2 tspGround cumin
• 1 tspGround coriander
• 0.25 tspGround cinnamon
• 0.5 tspBlack pepper, finely ground
• 1.5 tspFine sea salt (7.5 g)
• 8 gCornstarch (about 1 tbsp, for thickening)
• 30 mlWater (to slurry the cornstarch)
• 10 gFlat-leaf parsley (finely chopped)

Instructions

1. 1

   Pat the chicken dry with paper towels, then season it evenly with 1 tsp (5 g) of the salt and all the black pepper. Let it sit for 10 minutes at room temperature so the seasoning adheres and the surface dries for better browning.

2. 2

   Heat 30 ml olive oil in a heavy pot over medium-high heat until shimmering. Add the chicken in a single layer and sear 3–4 minutes per side until deeply golden, then transfer to a plate; this browning builds the stew’s savory base.

3. 3

   Reduce heat to medium and add the potatoes to the same pot. Cook for 6–8 minutes, stirring occasionally, until the edges start to turn lightly golden and the potatoes are coated in the flavorful oil and fond.

4. 4

   Add the minced garlic and stir constantly for 45–60 seconds until fragrant but not browned. Immediately stir in the tomato paste, cumin, coriander, and cinnamon, and cook for 60 seconds to toast the spices and caramelize the paste slightly.

5. 5

   Pour in the chicken stock and scrape the bottom of the pot to dissolve any browned bits into the liquid. Return the seared chicken (and any juices) to the pot, then bring to a gentle boil.

6. 6

   Lower the heat to maintain a steady simmer, cover, and cook for 25 minutes, stirring once halfway through to prevent sticking. The chicken should be tender and the potatoes should be close to fully cooked but not falling apart.

7. 7

   Stir in the lemon juice and the remaining 0.5 tsp (2.5 g) salt, then simmer uncovered for 5 minutes to round out the acidity. Taste the broth and ensure it is bright and garlicky; if it tastes flat, simmer 2 minutes more to concentrate.

8. 8

   Whisk the cornstarch with 30 ml water to form a smooth slurry, then stir it into the simmering stew. Cook for 2–3 minutes, stirring gently, until the sauce lightly thickens and coats the chicken and potatoes.

9. 9

   Turn off the heat and drizzle in the remaining 15 ml olive oil for a glossy finish and fuller aroma. Rest the stew for 5 minutes, then sprinkle with chopped parsley and serve hot so the sauce stays silky.