An easy one pan bake of chicken and potatoes , made with spices and sliced potatoes. Saucy, indulgent and delicious, this is a firm family favorite .
In a saucepan over medium heat, heat the vegetable oil, then place the chicken, bay leaf and cinnamon and season with salt, black pepper, turmeric, coriander and paprika.
Stir until the chicken changes color, then add water, tomato paste and onion.
Leave the mixture on a medium heat until the chicken is tender.
Add the potatoes to the pot and leave the mixture on a medium heat for about 15 minutes.
Pour the chicken mixture into an oven tray.
Put the tray into the oven and broil until golden brown.
To prepare the rice: Meanwhile, in a saucepan over a medium heat, heat the vegetable oil and fry the vermicelli until browned, then add the rice and stir.
Season the rice with salt and pour 6 cups of water. Bring to a boil uncovered. Once boiling turn heat to almost low and cook until done. Fluff rice with a fork.
Serve the chicken in a plate alongside the rice.