Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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.