Title: Chicken Arabian Style
Categories: Mideast Poultry
Yield: 4 Servings

4	lg	Chickenthigs
300	g	Pepper, green + red
100	g	Onions
200	g	Mushrooms
100	g	Corn
300	g	Tomatoes
1/2	sm	Garlic, clove of
200	cc	Tomato-juice
2	tb	Salt
1	tb	Pepper
2	ts	Cumin
2	tb	Sumach
1	ts	Cardamom
1	tb	Curry
1	tb	Soy-Sauce
1	ts	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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