Ingredients and step-by-step instructions:
Start by searing the chicken in vegetable oil.
Then add the following ingredients:
150g onion
Salt to taste
1 tbsp each of cumin, paprika, and coriander
1 tsp each of black pepper, chili pepper, and turmeric
Bay leaves
Method:
Pour enough hot water over the chicken to cover it. Cover the pot and let it cook over high heat for 30 minutes.
Fry three eggplant (500g) in hot vegetable oil.
Fry the potatoes (500g) in the same cooking oil.
Place tomato slices on the bottom of a deep oven-safe pan.
Remove the chicken from the heat and add it to the pan.
Stack the eggplant, bell peppers, and potatoes, and place them around the chicken.
Mix the following ingredients in a bowl with three cups of the chicken broth: 50g tomato paste; 1 tsp each of salt, cumin, paprika, coriander, and half a tsp of black pepper.
Place in a pre-heated oven at a temperature of 400°F, 200°C.
Bake the chicken with the vegetables for 30 minutes.
For the recipe and cooking instructions in Arabic, click here.
