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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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