Iraqi Chicken & Potato Aruk — A Lighter Chanukah Classic
These Iraqi-Jewish chicken aruk are made with golden potatoes, fresh herbs, and warm spices, then baked until crisp and deeply flavorful. A lighter, faux-fried take on the Chanukah classic, they deliver all the comfort and nostalgia of the traditional version without the deep frying.
Ingredients
- 1 lb Yukon gold potatoes peeled and cut into 2 in cubes
- 1 lb ground chicken thigh
- 1 cup parsley finely chopped
- 1 cup cilantro finely chopped
- 3 green onions thinly sliced
- 2½ tsp kosher salt
- 1 tsp cinnamon
- 1 tsp curry
- ½ tsp turmeric
- ½ tsp cumin
- 1 large egg
- ¼ cup bread crumbs
- ¼ cup olive oil
Instructions
- Place potatoes in a small pot, cover with water and season generously with salt. Bring to a boil and let simmer for 20 minutes. Drain well and transfer to a mixing bowl. Using a potato ricer or a fork, mash the potatoes until the potatoes are mostly smooth. Allow mashed potatoes to cool slightly.
- In another bowl, add in ground chicken, parsley, cilantro, green onions, salt, cinnamon, curry, turmeric, cumin and cooled potatoes. Mix well.
- Add in two tablespoons of the bread crumbs and see how the mixture feels. It should be able to hold its shape but also not too stiff. If more breadcrumbs are needed add them in. If not, leave as it.
- Preheat oven to 400°. Line a sheet tray with parchment paper and drizzle with 2 tbsp of olive oil.
- Shape mixture into patties about 3 inches in diameter and ½ an inch thick. Arrange on the tray with an inch of space on all sides as to not overcrowd. Use a second tray if necessary. Drizzle additional 2 tbsp of olive oil over the top of the Aruk.
- Bake for 20 minutes. Remove from the oven, turn each patty over and then broil for another 3 minutes. The Aruk should be brown and a little crispy on the edges. Serve with tahini sauce, harissa and a great salad and enjoy. Happy Chanukah!