Recipe by Shoshana Farhi

Maudeh (Sephardic Chicken and Potatoes)

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Meat Meat
Easy Easy
7 Servings

No Allergens specified

2 Hours, 30 Minutes

Maudeh is a Shabbat dinner staple in Sephardic homes. This whole roasted chicken is served with potatoes and another accompaniment. Here we use peas, but you can substitute with sauteed mushrooms, kibbeh balls, or even stuffed eggplant!


Watch our brand-new show All Spice with Shoshana Farhi for more classical Sephardic cooking!



  • whole chicken, raw

  • 1/2 teaspoon cinnamon

  • 1 teaspoon allspice

  • salt, to taste

  • olive oil spray or 2 teaspoons oil

  • 1 bag frozen peas (I like tiny)


  • red potatoes

  • cinnamon

  • allspice

  • salt

  • oil spray or 3 tablespoons oil


  • water

  • consommé

  • tomato sauce


Prepare the Maudeh


Preheat the oven to 400 degrees Fahrenheit. (Use the convection setting for crispy skin!)


Put raw chicken in a roaster or Dutch oven. Add cinnamon, allspice, salt, and spray generously with olive oil spray (or rub with two tablespoons of oil). Rub chicken inside and out.


Place chicken in the oven. After 15 minutes, lower the temperature to 350 degrees Fahrenheit.


In a separate casserole, add peas and spray with oil. Bake for 20 minutes at 350 degrees Fahrenheit. Remove from the oven immediately when done to preserve color.


While peas are baking, peel and cut the potatoes into one-inch cubes. Spray a sheet pan with oil spray. Place potatoes onto the baking sheet and sprinkle with cinnamon, allspice, and salt to taste. Bake at 350 degrees Fahrenheit for 25 minutes.


Toss and bake for another 15 minutes or until golden-brown and crispy.


After the chicken has baked for one hour, remove from the oven. Gently slide the potatoes around one side of the chicken, and the peas on the other.


In one cup of water, mix two tablespoons of chicken consommé (optional – but it adds a lot of flavors), one tablespoon tomato paste, and 1/2 teaspoon allspice. Pour over everything in the pot.  Add water to just under the top of the potatoes, stirring gently to avoid mixing the peas and potatoes.


Cover pot and return to the oven to bake for one more hour. Check that peas and potatoes are cooked through.


Gently spoon onto a platter, taking care to keep the chicken and other ingredients separate.


Debone the chicken, place large chunks over the potatoes and peas, and top with the remaining sauce! 


  • If you have a platter that the size matches the roaster, cover and flip onto the platter. This is the most dramatic!
• This can be made with cut up chicken too.
• Seasoning each layer adds more depth to the dish. Although it sounds redundant, it makes a difference!
Maudeh (Sephardic Chicken and Potatoes)

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Schwartz Renee
1 year ago

Tasty, but I would definitely spray oil, it’s very fatty otherwise