Lebanese Chicken and Potato Curry

Ingredients

• Fresh cilantro - For garnish
• Olive oil - 2 tablespoons
• Black pepper - To taste
• Salt - To taste
• Cayenne pepper - 1/4 teaspoon
• Cinnamon - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Tomato paste - 2 tablespoons
• Tomatoes - 2 medium-sized, diced
• Ginger - 1-inch piece, grated
• Garlic - 4 cloves, minced
• Onion - 1 large, finely chopped
• Potatoes - 4 medium-sized, peeled and cubed
• Chicken thighs - 4, bone-in and skin-on

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the chicken thighs to the pot and cook until browned on all sides.
5. Add the diced tomatoes, tomato paste, turmeric, cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir well to combine.
6. Add the cubed potatoes to the pot and stir to coat them with the spice mixture.
7. Pour enough water to cover the chicken and potatoes. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
8. Serve the Lebanese chicken and potato curry hot, garnished with fresh cilantro.
9. Enjoy!