Chicken Arabian Style
Yield
4 servingsPrep
15 minCook
60 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken thighs, boneless, skinless
|
*
|
| 300 | grams |
sweet red bell peppers
green and red |
|
| 100 | grams |
onions
|
|
| 200 | grams |
mushrooms
|
|
| 100 | grams |
corn
|
|
| 300 | grams |
tomatoes
|
|
| ½ | clove |
garlic
|
|
| 200 | cc |
tomato juice
|
*
|
| 2 | tablespoons |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
| 2 | teaspoons |
cumin
|
|
| 2 | tablespoons |
sumach
|
* |
| 1 | teaspoon |
cardamom seeds
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
chili sauce
sweet |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken thighs, boneless, skinless
|
*
|
| 3E+2 | grams |
sweet red bell peppers
green and red |
|
| 1E+2 | grams |
onions
|
|
| 2E+2 | grams |
mushrooms
|
|
| 1E+2 | grams |
corn
|
|
| 3E+2 | grams |
tomatoes
|
|
| 0.5 | clove |
garlic
|
|
| 2E+2 | cc |
tomato juice
|
*
|
| 3E+1 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 1E+1 | ml |
cumin
|
|
| 3E+1 | ml |
sumach
|
* |
| 5 | ml |
cardamom seeds
|
|
| 15 | ml |
curry powder
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
chili sauce
sweet |
|
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.
