
“In my father’s last restaurant, Perugia, he made this dish as one of five courses in a special Syrian feast. The response was so overwhelming that we put it on the main menu, and it remained there as a favorite for the next seven years. When we opened The Silk Road in 2009, we again put Jaj ma’a Hashwa on the menu. And, again, the response has been tremendous. I now consider this one of my signature dishes. The simple mix of basic flavors, not commonly put together, make this dish stand out among other tomato-based dishes. Lemon and mint with a light marinara, and a hint of roasted spice, makes this dish truly refreshing and memorable.”
MARINADE
1/4C extra virgin olive oil
1T salt
1T garlic paste
2T Harissa
2T lemon juice
2lb chicken thighs or breasts, skin-on
JAJ SAUCE
1T extra virgin olive oil
½C onion, minced
1T Harissa
1T garlic, minced
2C tomatoes, peeled & crushed
4T mint, dried
1C lemon juice
1C water
STUFFING
1T extra virgin olive oil
¼C pine nuts
1lb lamb, ground
1T Harissa
MARINADE
Mix oil, salt, garlic, Harissa & lemon juice. Add chicken, marinate for 1 hour in refrigerator
JAJ SAUCE
Sauté onion in oil until translucent, then add garlic and Harissa, sautee 3 minutes
Add tomatoes, simmer for 30 minutes.
Add mint, lemon & water, season with salt , simmer 10 min.
STUFFING
Gently sauté pine nuts in oil until golden brown
Add lamb, cook until browned. Drain fat if necessary.
Add Harissa and 1C Jaj sauce and cook until liquid is absorbed, adjust seasoning with salt to taste
FINISH
In cast iron skillet or heavy bottom sauté pan, seer chicken, skin side down on medium heat until skin is golden brown. Turn over and cook 2-3 minutes
Add 3C Jaj sauce, bring to simmer
Spread lamb stuffing in bottom of casserole dish, arrange chicken on top of stuffing, then pour sauce evenly over chicken.
Cover with lid or foil, bake at 350 for 30 minutes or until chicken is fully cooked.
Serve over rice, and garnish with fresh mint.