Chicken Saj

Cut the chicken thighs into pieces about 4 cm, slice the potatoes into long slices, the eggplant into half-moons, the bell pepper into wide strips, the onion into petals, and the tomatoes into large wedges.

Heat a saj or a thick-walled cast-iron skillet over high heat. Add 30 g of butter and 1 tbsp of vegetable oil. Fry the potatoes in a single layer for 3–4 minutes on each side until golden brown, season with salt, and transfer to a plate.

In the same skillet, fry the bell pepper for 2–3 minutes, then the eggplant for 3–4 minutes, adding the remaining vegetable oil as needed. Transfer the vegetables to the potatoes.

Add the remaining butter, fry the onion for 2–3 minutes, then add the chicken thighs. Season with salt and black pepper and cook for 7–9 minutes, turning the pieces, until the chicken is browned and fully cooked through.

Add the tomatoes and chopped garlic to the chicken. Cook for 3–4 minutes, until the tomatoes soften and their juice blends with the butter.

Return the potatoes, eggplant, and bell pepper to the skillet, stir gently just once to avoid breaking up the vegetables, cover, and warm through for 2 minutes.

Sprinkle the saj with chopped parsley and serve hot straight from the skillet with lavash.