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Chicken Arabian Style

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Submitted by TK

YIELD

4 servings

PREP

15 min

COOK

60 min

READY

1 hrs

Ingredients

300 3E+2
GRAMS GRAMS SWEET RED BELL PEPPERS
green and red
100 1E+2
GRAMS GRAMS ONIONS
200 2E+2
GRAMS GRAMS MUSHROOMS
100 1E+2
GRAMS GRAMS CORN
300 3E+2
GRAMS GRAMS TOMATOES
½ 0.5
CLOVE CLOVE GARLIC
200 2E+2
CC CC TOMATO JUICE *
2 3E+1
TABLESPOONS ML SALT
1 15
TABLESPOON ML BLACK PEPPER
2 1E+1
TEASPOONS ML CUMIN
2 3E+1
TABLESPOONS ML SUMACH *
1 5
TEASPOON ML CARDAMOM SEEDS
1 15
TABLESPOON ML CURRY POWDER
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 93 13% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3734mg 156%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 10g
Vitamin A 17% Vitamin C 255%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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