Name: Crispy Baked Iraqi Chicken Aruk with Creamy Tahini Dip
Ingredients: 3 yellow gold potatoes; Handful of finely chopped parsley; Handful of finely chopped dill; 2 green onions; 2 pounds of ground chicken breast; 1 teaspoon of salt; 1/2 teaspoon of black pepper; 1/2 teaspoon of turmeric; 1 teaspoon of baharat spice; 1 teaspoon of garlic powder; 1 teaspoon of onion powder; 1 egg; 3 tablespoons of olive oil; Avocado oil spray; 1/4 cup of all purpose flour; 1 teaspoon of baking powder

Baked Iraqi Chicken Aruk

Step 1: Preheat the Oven [00:00]

Preheat the oven to 420F / 220C.

Step 2: Prepare Potatoes [00:10]

Put the cooked potatoes in a bowl.

Step 3: Mash Potatoes [00:20]

Using a potato masher, roughly mash the potatoes so it’s still chunky. Let the potatoes cool for 5 minutes.

Step 4: Mix Ingredients [00:30]

Add the rest of the ingredients and mix it all well.

Step 5: Prepare Baking Pan [00:40]

Take a baking pan with parchment paper and spray avocado oil on it.

Step 6: Form Patties [00:50]

With wet hands, make patties from the mixture and place them on the baking pan.

Step 7: Bake Patties [01:00]

Spray avocado oil generously on top and bake in a preheated oven at 420F for 30 minutes. Then transfer to convection broil at 450F for 7-8 minutes to get a nice golden color.