Straight from Istanbul! Roasted chicken with a delicious tomato-cinnamon topping served over a bed of savory saffron potatoes.
2 tablelspoons vegetable oil
4 large boneless, skinless chicken breast halves
3 tablespoons tomato paste
5 cloves minced garlic
3 tablespoons softened butter
1/2 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 pounds red potatoes, cut into a medium dice
1/2 cup chicken stock
1/2 teaspoon pepper
1 teaspoon salt
Big pinch saffron threads
Preheat oven to 375 degrees F. Place chicken breasts in vegetable oil in roasting pan. Season generously with salt and pepper. In a medium bowl, mix together tomato paste, garlic, butter cinnamon and red pepper flakes. Thin with one tablespoon water. Spread evenly on the tops of the chicken. Cover pan with heavy foil and bake 30 minutes.
Meanwhile, steam diced potato in a steamer pot for 10 - 15 minutes, or until tender. Drain, add stock, salt, pepper and saffron. Mix gently over a low flame.
Remove foil from chicken and return to oven for 10-15 minutes more. To serve, pile saffron potatoes on a large platter and top with chicken. Serves 4 - 6.