Ingredients:
1 tablespoon cinnamon
2kg potatoes peeled and diced
Oil
1 chicken, boneless and cut into small pieces
1 tablespoon Turkish pepper or barat
Music:
Fry the potatoes in oil leaving them whitish. In another saucepan, brown the chicken. Add the potatoes, cinnamon, and Turkish pepper. Cover with a plate and the lid on top. Cook for half an hour over moderate heat and stir with a wooden spoon until it acquires a caramel tone. Serve hot in the same saucepan with white rice.