Kov Roghan

Ingredients

• •2 lb bone-in chicken pieces or lamb chunks
• •3 tbsp oil
• •2 large onions, sliced
• •4 medium potatoes, cut into wedges
• •3 cups chicken or meat broth
• •2 tsp kosher salt
• •1 tsp black pepper
• •1 tsp ground cumin
• •1 bay leaf
• •1 small bunch fresh cilantro or parsley, optional

Instructions

1. 1

   Heat the oil in a heavy pot over medium heat and add the onions.

2. 2

   Cook the onions until softened and lightly golden, stirring occasionally.

3. 3

   Add the chicken or lamb pieces and season with salt, black pepper, and cumin.

4. 4

   Brown the meat lightly on all sides, then add the bay leaf and broth.

5. 5

   Bring the pot to a gentle simmer, cover, and cook until the meat begins to tenderize.

6. 6

   Add the potato wedges in an even layer and spoon some broth over them.

7. 7

   Continue simmering, partially covered, until the potatoes are fully cooked and the meat is tender.

8. 8

   Adjust seasoning, sprinkle with herbs if using, and serve hot with Bukharan flatbread.