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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

300 300
GRAMS GRAMS SWEET RED BELL PEPPERS
green and red
100 100
GRAMS GRAMS ONIONS
200 200
GRAMS GRAMS MUSHROOMS
100 100
GRAMS GRAMS CORN
300 300
GRAMS GRAMS TOMATOES
½ 0.5
CLOVE CLOVE GARLIC
200 200
CC CC TOMATO JUICE *
2 30
TABLESPOONS ML SALT
1 15
TABLESPOON ML BLACK PEPPER
2 10
TEASPOONS ML CUMIN
2 30
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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