Dja'jeh Burd'aan b'Teen

　　Dja'jeh Burd'aan b'Teen is particularly liked by children because of the sweet, familiar flavor of orange juice. Serve over white rice. The dish tastes even better reheated the next day, once the chicken has marinated in the juice and spices.

　　

Ingredients

Makes 4 servings

　　

Sauce

1 1/2 cups coarsely chopped yellow onions

　　2 cups peeled and cubed white potatoes (any kind)

　　1/4 cup golden raisins

　　1/2 cup whole Black Mission figs or the larger, amber-colored Calimyrna figs, cut into halves

　　1 1/2 cups fresh orange juice, strained

　　4 1/2 teaspoons Worcestershire sauce, (preferably Lea & Perrins, or another brand that lists tamarind as an ingredient

　　1/2 teaspoon curry powder

　　1/2 tablespoon soy sauce

　　

Chicken

3 pounds chicken pieces (white and dark meat)

　　1 teaspoon salt

　　Several grindings of black pepper

　　1 teaspoon garlic powder

　　1/2 teaspoon ground allspice

　　1/2 teaspoon paprika

　　4 1/2 teaspoons olive oil

　　

To Serve

1 recipe Basic Syrian Rice (recipe can be found in book)

　　

Step 1

1. Prepare the sauce. Combine all the ingredients in a medium-size bowl and set aside.

　　

Step 2

2. Prepare the chicken. Rinse the chicken under cold running water and pat dry with paper towels. Place on a plate.

　　

Step 3

3. Combine the salt, pepper, garlic powder, allspice, and paprika in a small bowl. Rub the spices into the chicken skin.

　　

Step 4

4. Heat the olive oil in a large pot over medium-high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Pour the sauce over the chicken and simmer, covered, over medium heat until the chicken is cooked through and very moist, 30 to 45 minutes.

　　

Step 5

5. Serve the chicken pieces over rice, with the sauce spooned on top.

　　A Fistful of LentilsHarvard Common Press