Method

  1. Prepare the vegetables and oven

    Heat the oven to 200°C (400°F). Scrub 700 g of yellow potatoes and cut them into 1.5 cm (5/8 in) rounds. Core 500 g of ripe tomatoes and cut them into thick rounds. Peel 250 g of yellow onion, then cut it into 1 cm (3/8 in) rounds. Mince 4 garlic cloves. Choose a baking dish large enough to hold the chicken and vegetables in a snug, mostly even layer.

  2. Mix the tangy tomato sauce

    Whisk 48 g of tomato paste, 34 g of tomato ketchup, 60 ml of apple cider vinegar, 240 ml of water, 6 g of curry powder, 4 g of ground coriander, 4 g of sweet paprika, 6 g of kosher salt, 1 g of black pepper, and 4 garlic cloves until the tomato paste loosens into a smooth, pourable sauce. Stir in 30 ml of olive oil.

  3. Assemble the tepsi

    Do not rinse 4 bone-in skin-on chicken thighs. Arrange the potato, onion, and tomato rounds in the baking dish, overlapping them slightly so the potatoes sit mostly in the sauce rather than stacked in a tall pile. Set the chicken thighs skin-side up among the vegetables. Pour the sauce evenly over the vegetables and around the chicken, then spoon a thin coating over each thigh. Wash your hands with soap and clean and sanitize any surface or utensil that touched raw chicken before handling ready-to-eat ingredients.

  4. Bake until the potatoes begin to soften

    Cover the baking dish tightly with a lid or foil and bake for 40 minutes. The sauce should be bubbling around the edges, and a knife should begin to enter the thickest potato rounds with some resistance.

    40:00

  5. Uncover, brown, and check doneness

    Food thermometer checking a fully cooked chicken thigh in Iraqi chicken and potato tepsi with browned skin, tender potatoes, and reduced tomato sauce

    Remove the cover carefully, keeping clear of the hot steam. Spoon a little pan sauce over any dry potato edges, but leave the chicken skin exposed. Return the dish to the oven and bake for 25 to 35 minutes more. Start checking at 25 minutes: the potatoes should be completely tender, the sauce should look glossy and slightly reduced, and the chicken skin should be browned. Insert a food thermometer into the thickest part of each thigh without touching bone; every piece must reach at least 74°C/165°F before serving.

    25:00

  6. Rest and serve

    Let the tepsi stand for 10 minutes so the sauce settles around the vegetables. Skim off a little surface fat only if desired, then spoon sauce over the potatoes. If using, chop fresh parsley (optional) and scatter it over the dish. Serve hot with steamed basmati rice (optional), if desired.

    10:00
Cook's noteCut the potatoes no thinner than 1.5 cm (5/8 in). Thin slices can break down before the chicken is browned and the sauce has reduced.

Smart Substitutions

  • No bone-in thighs? Use bone-in chicken drumsticks and begin checking their temperature at the same point; cook every piece to at least 74°C/165°F.
  • No apple cider vinegar? Use distilled white vinegar for a sharper sauce or fresh lemon juice for a softer citrus edge.
  • No yellow potatoes? Use red potatoes or another waxy all-purpose potato that holds its shape during a long bake.
  • Prefer less sweetness? Replace the tomato ketchup with the same amount of additional tomato paste and add a small splash of water to keep the sauce pourable.

Tips and Variations

  • Keep the chicken skin above the sauce line during the uncovered stage so it browns instead of steaming.
  • Overlap the vegetable rounds loosely; tightly packed stacks take longer to soften in the center.
  • For deeper color, move the dish closer to the top of the oven during the final 5 minutes, watching closely so the tomato sauce does not scorch.

What Went Wrong?

  • Potatoes are still firm Cover the dish again and bake for 10 more minutes, then uncover and recheck the thickest rounds.
  • Sauce is watery Leave the dish uncovered and bake until the bubbles look slower and the sauce coats a spoon; use a shallower dish next time.
  • Chicken skin is pale Make sure the skin is above the sauce, then move the dish higher in the oven for the final few minutes without losing sight of it.
  • Sauce tastes too sharp Spoon the sauce over the sweet roasted onion and tomato before serving; if needed, stir a small pinch of sugar into the hot pan juices.

Nutrition Estimate

Calories600
Protein39 g
Carbs49 g
Fat28 g
  • Fiber: 8 g per serving
  • Sodium: 840 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

chickencasserolepotatoesoven-baked

FAQ

What is tepsi?Tepsi is an Iraqi and broader Mesopotamian style of oven-baked casserole. In this chicken version, potato, tomato, and onion cook around poultry in a tangy tomato sauce; it is commonly brought to the table in the baking dish and can be served with rice.