Wasfetna

Sajiyeh with vegetables

Seared chicken strips with onion, peppers, eggplant and tomatoes.

Sajiyeh with vegetables — Chicken
Cooking time
35 min
Hands-on time
35 min
Difficulty
Medium
Cuisine
Levantine

Ingredients

5people

Amounts follow the number of people

For the sajiyeh

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Saj or wide cast-iron pan — Fully hot before the chicken — and sajiyeh is served on the saj itself.
  • Food thermometer

Method

  1. Heat the griddle or wide iron pan over high heat until it is thoroughly heated.

    4 min
    You’ll know it’s ready when

    The pan is hot enough to sizzle as soon as the chicken goes in.

  2. Sear the chicken strips in the oil in batches until colored outside. Lift onto a clean plate and cook the vegetables in the same pan.

    10 min
    You’ll know it’s ready when

    The surface is browned; the chicken finishes cooking after it is returned.

  3. Remove the chicken and set it aside, and sauté the onions, peppers and eggplant in the same oil.

    8 min
    You’ll know it’s ready when

    The vegetables have wilted and their edges have blackened slightly.

  4. Return the chicken and its juices with the tomatoes, garlic, pomegranate molasses, spices and salt. Cook, stirring, until the chicken reaches 74°C and most of the liquid evaporates.

    10 min
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  5. Taste and adjust the salt and acidity, and serve it on the same griddle with the bread.

    3 min
    You’ll know it’s ready when

    Serve hot; the molasses comes through behind the chicken.

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