chicken arabian style

Middle east
4 servings
4 larges Chickenthigs
300 grams Pepper, green + red
100 grams Onions
200 grams Mushrooms
100 grams Corn
300 grams Tomatoes
½ small Garlic, clove of
200 ccs Tomato-juice
2 tablespoons Salt
1 tablespoon Pepper
2 teaspoons Cumin
2 tablespoons Sumach
1 teaspoon Cardamom
1 tablespoon Curry
1 tablespoon Soy-Sauce
1 teaspoon Chilli-Sauce, sweet

Salt and pepper the chickenthigs and fry in pan til they become brown. Peel tomatoes, cut pepper, mushrooms and tomatoes in pcs. of 3 cm, cut onions in rings. Give all vegetables in a large oven-mould, add the chicken and press into til the surfaces are equal. Give all spices into the tomato-juice and mix well. Pour the juice over the mould. Bake in preheated oven at 175øC for 60 min. Non-muslims can add a glas (200 cc) of dry white wine after 50 min.

To serve with rice.

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