Chicken arabian style
4 servings
Ingredients
| Quantity | 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 |
Directions
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.