Chicken Arabian Style
Submitted by TK
Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
1 hrsThis recipe fuses Middle Eastern spice with a home-cook’s ease, and the results are absolutely electric.
Chicken thighs get a quick pan-fry for color, then nestle into a bed of chunky peppers, mushrooms, tomatoes, corn, and onion rings.
The real magic is in the spiced tomato juice poured over the top: sumac brings its signature lemony tang, cardamom adds a floral warmth, and cumin ties everything together with an earthy backbone.
After an hour in the oven, the vegetables soften into a saucy stew and the chicken turns fall-off-the-bone tender.
Serve it over steamed rice and let the sauce soak right in.
Variations
- Add a glass of dry white wine in the last 10 minutes of baking for a richer, more complex sauce.
- Swap chicken thighs for lamb shoulder chunks for an even more traditional Middle Eastern flavor.
- Stir in a handful of chickpeas with the vegetables for extra protein and heartiness.
Kitchen Tips
- Sumac is the star spice here. Look for it at Middle Eastern groceries or online. Its tart, citrusy punch is what sets this dish apart.
- Cut the vegetables into roughly equal pieces so they cook evenly in the oven.
- Don’t skip browning the chicken first. That seared crust adds a layer of flavor the oven alone can’t achieve.
Ingredients
Directions
Salt and pepper the chicken thigs and fry in pan til they become brown.
Peel tomatoes, cut pepper, mushrooms and tomatoes in pieces 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 175C for 60 min.
Non-muslims can add a glas (200 cc) of dry white wine after 50 min.
To serve with rice.
Comments
