Chicken Liver and Potatoes
Ingredients:
4 chicken quarters or whole chicken pieces
Potatoes, or a combination of potatoes and peeled and cut up sweet potatoes
Carrots, quartered widthwise
2 whole garlic heads
Marinade:
1/4 cup olive oil
4 tbsp Kinneret Farm silan
1-2 tbsp soy sauce
2 garlic cloves, crushed
Juice of 1 lemon
Salt, freshly ground black pepper
Preparation:
- Preheat the oven to 200°C.
- Spread the marinade over the chicken, potatoes, sweet potatoes, and the peeled, quartered carrots.
- Push two whole heads of garlic in between the chicken and potatoes (don’t spread the marinade on them). The garlic will come out soft and sweet and goes perfectly with the meat.
- Bake for about an hour until the potatoes are soft. Kids absolutely love this and the chicken comes out with an amazing brown color that you won’t find anywhere else. The silan makes the chicken especially tender. Highly recommended!
For variety: pour in a ladle of chicken soup or freshly squeezed orange juice.
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