We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us cookbook, available here: https://www.amazon.com/dp/1891105639/ref=cm_sw_r_cp_api_4SZ-BbXE65WQZ The basic recipe is as follows: first, make several small incisions into 3 lb skinless, bone-in chicken pieces (we used drumsticks and 2 breasts, cut in half) and marinate in ¼ cup white vinegar, ¼ cup olive oil, 1 Tbsp tomato paste, 1 ½ Tbsp cumin, 1 tsp salt, ¼ tsp cayenne, and a garlic paste (4 garlic cloves smashed into a paste with ½ tsp salt) for 30 mins to 1 hour at room temperature (see Note below about salt). Second, peel 3 ½ lb medium or large russet potatoes and cut into ¼ inch thick slices (we used 2 large russets cut into ½” slices and ½ small cauliflower broken into bite-sized florets). Marinate the potato/cauliflower in 2 Tbsp olive oil, 2 Tbsp cumin, ¼ tsp cayenne pepper, 2 tsp salt, and a garlic paste (4 garlic cloves smashed with ½ tsp salt) for 30 mins to 1 hour at room temp. In the meantime, preheat the oven to 425. Third, place the potato/cauliflower mixture in a single layer on a lightly oiled rimmed baking sheet (we used a roasting pan to be safe. Place the marinated chicken in a single layer on top of the potato/cauliflower and pour any remaining marinade on top. Fourth, roast at 425 for 30 mins, then check to see if potatoes are too dry; if they are, drizzle lightly with olive oil. Continue roasting for an additional 30-40 mins until chicken is fully cooked and potatoes are crispy and browned. Remove from oven and let rest for 15-20 mins before serving. Garnish with a drizzle of olive oil and minced parsley (we used a mix of parsley and spearmint). We served this with diced English cucumer (skin-on) lightly dressed with lime juice, olive oil, salt, and black pepper. (Nov. 2018)

Note: We found this recipe tasty but the garlic paste quite salty. We recommend adding 50% of the salt throughout the recipe. If the completed dish is undersalted, you can add more salt while eating it.