| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Arab |
Poultry |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 175°C
for 60 min. Non-muslims can add a glas (200 cc) of dry white wine after 50
min.
To serve with rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”