👨‍🍳 作り方

1. 1

   Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat.

   💡 プロのコツ: Use a pan with high sides to prevent splattering.
2. 2

   Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the diced potatoes to the pan. Stir to coat with the onions and garlic. Add 1 teaspoon of salt, ground cumin, Aleppo pepper flakes, and black pepper. Stir well to combine.

   ⏱️ 15 minutes

   💡 プロのコツ: You can add a splash of water (about 2-3 tablespoons) and cover the pan to help the potatoes steam and cook faster.
4. 4

   Cook, stirring occasionally, until the potatoes are tender and lightly browned. If the pan becomes too dry, add a little more olive oil.

   ⏱️ 15-20 minutes
5. 5

   Push the potato and onion mixture to one side of the pan. Add the remaining 2 tablespoons of olive oil to the empty side. Add the chicken pieces and season with the remaining 0.5 teaspoon of salt.

   💡 プロのコツ: This allows the chicken to brown properly without overcrowding the pan.
6. 6

   Cook the chicken until browned on all sides and cooked through. Then, mix the chicken with the potato and onion mixture.

   ⏱️ 8-10 minutes
7. 7

   In a small bowl, lightly whisk the eggs. Create a well in the center of the mfarakeh mixture and pour the whisked eggs into it. Gently stir the eggs into the mixture, allowing them to scramble and cook until just set.

   💡 プロのコツ: Avoid over-stirring to maintain distinct egg curds.
8. 8

   Garnish with fresh chopped parsley and serve immediately.

   💡 プロのコツ: Mfarakeh is best enjoyed hot.