Yakhnet Batata w Djaj
يخنة بطاطا بالدجاج·(yakh-net ba-ta-ta w djaj)
The Daily Yakhni: Weeknight Stews
Drop bone-in chicken thighs into a heavy Dutch oven, brown the skin, and let a Wednesday night dinner build itself. As the broth hisses, listen for the buttery sizzle of garlic and fresh cilantro hitting a hot pan. That’s the teklaye—the aromatic heart of a proper yakhni. A Lebanese chicken and potato stew is bright, herbaceous, and surprisingly light. Grandma would deep-fry the potatoes to create a protective seal so they wouldn't turn to mush. We’re going to toss them in the oven instead, yielding the authentic texture with a fraction of the weeknight hassle. Keep the heat low, give it time, and let the potato starch quietly thicken the broth.
Before you start
Preheat the oven to 425°F.
Ingredients
- Yukon Gold potatoes1 1/2 lb
- olive oil3 tbsp
- kosher salt1/2 tsp
- boneless skinless chicken thighs1 1/2 lb
- chicken bone broth4 cup
- cinnamon stick1 med
- Lebanese 7-spice1 tsp
- all-purpose flour1 tbsp
- cold water2 tbsp
- fresh lemon juice1/4 cup
- ghee1 tbsp
- garlic6 large cloves
- fresh cilantro1/2 cup
Method
- 01
Roast the potatoes.
Toss the cubed potatoes with two tablespoons of the olive oil and the kosher salt, spread them on a baking sheet in a single layer, and roast for 30 to 35 minutes until golden and tender.
- 02
Sear the chicken to build the foundation.
Heat the remaining tablespoon of olive oil in a large heavy pot or Dutch oven over medium-high heat, adding the chicken pieces and searing until lightly browned, about 5 to 7 minutes.
- 03
Simmer the broth.
Pour the chicken broth over the seared meat, drop in the cinnamon stick and the 7-Spice, and bring it to a boil. Drop the heat to low, cover, and let it simmer for 15 to 20 minutes until the chicken is perfectly tender.
- 04
Fire up the teklaye.
About five minutes before the chicken is done, heat the ghee in a small skillet over medium heat. Sizzle the minced garlic and chopped cilantro for a minute or two until incredibly fragrant—do not let the garlic brown, or it will turn bitter.
- 05
Bring the stew together.
Carefully drop the roasted potatoes and the sizzling garlic-cilantro mixture directly into the simmering broth. If you want a slightly velvety broth that clings to the rice, mix the flour with the cold water into a slurry, stir it in now, and let it all bubble gently for 5 minutes.
- 06
Finish with a spike of fresh lemon.
Cut the heat, pull out the cinnamon stick, and stir in the fresh lemon juice. Taste for seasoning—it should be rich, heavily perfumed with garlic, and brightly acidic.
Notes
Serve it over Lebanese vermicelli rice.
A yakhni is never eaten alone; it is the glorious liquid meant to soak into Riz bi Sh'eiriyeh. Toast broken vermicelli noodles in ghee until deep brown, add rinsed short-grain rice, and cook until tender.
The 7-Spice substitute.
If you can't find Lebanese 7-Spice at your local supermarket, simply substitute half a teaspoon of ground allspice and half a teaspoon of ground black pepper.
From Cook Lebanese in America.