Chicken and Potatoes with Garlic and Lemon

Ingredients

• 1 kg boneless chicken or chicken thighs
• 1 kg potatoes
• 3 cloves garlic
• 2 lemons
• 2 cups Egyptian rice
• Rice preparation:
• Brown the vermicelli in oil, then add the pre-soaked rice and cover with water (1 cup of rice needs 1 cup of water)

Method

1. Wash the chicken well and boil it with aromatics: cinnamon sticks, bay leaves, ginger, whole cloves, and cardamom pods.....
2. Peel the potatoes, wash them, and cut into round slices, then fry them in oil or roast them in the oven according to preference..
3. Place the boiled chicken over the cooked potatoes, mash the garlic and mix it with lemon (quantity to taste), add them over the chicken and cover with some of the chicken boiling liquid as desired or with warm water ..
4. Cover the baking dish with aluminum foil and put it in the oven for about one hour or according to the oven's strength...
5. When the chicken is cooked, remove the aluminum foil and brown the top slightly ..
6. Serve the chicken and potatoes with lemon and garlic with fluffy rice
7. Rice preparation method:
8. Fry the vermicelli in oil until golden, then add the pre-soaked rice and cover with water (each cup of rice needs two cups of water)
9. Let the rice simmer on low heat and avoid opening the lid after it's cooked; keep it on low heat for about half an hour.