👨‍🍳 作り方

1. 1

   Preheat your oven to 180°C (350°F). If using a traditional fukhara, ensure it is suitable for oven use.

2. 2

   In a large bowl, marinate the chicken pieces with coriander powder, cumin powder, turmeric powder, cardamom powder, minced garlic, grated ginger, salt, and black pepper. Let it sit for at least 15 minutes.

3. 3

   In the fukhara or a Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and sauté until softened and lightly golden, about 5-7 minutes.

4. 4

   Add the chopped tomatoes and sliced bell pepper to the pot. Cook for another 5 minutes until the tomatoes start to break down.

5. 5

   Add the marinated chicken pieces to the pot and sear them for about 5 minutes, turning to brown all sides.

6. 6

   Add the cinnamon stick, bay leaves, and pierced dried limes. Pour in the water and bring the mixture to a simmer.

7. 7

   Cover the fukhara or Dutch oven tightly with its lid or aluminum foil. Transfer to the preheated oven.

8. 8

   Bake for 1 hour and 30 minutes, or until the chicken is tender and cooked through. Check occasionally and add a little more water if it seems too dry.

9. 9

   Once cooked, remove from the oven. Let it rest for 10 minutes before serving. Garnish with fresh cilantro.