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Yield: 4 Servings
| 4 | lg | Chickenthigs |
| 300 | g | Pepper, green + red |
| 100 | g | Onions |
| 200 | g | Mushrooms |
| 100 | g | Corn |
| 300 | g | Tomatoes |
| ½ | sm | Garlic, clove of |
| 200 | cc | Tomato-juice |
| 2 | tablespoon | Salt |
| 1 | tablespoon | Pepper |
| 2 | teaspoon | Cumin |
| 2 | tablespoon | Sumach |
| 1 | teaspoon | Cardamom |
| 1 | tablespoon | Curry |
| 1 | tablespoon | Soy-Sauce |
| 1 | teaspoon | Chilli-Sauce, sweet |
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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.
Your Chicken Arabian Style is ready. Good luck!
Related recipes: Main dish, Poultry, Arabian
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