🧂 Ingredients
- 1 kg Chicken pieces(bone-in, skin-on)
- 2 large Onions(sliced)
- 3 medium Tomatoes(chopped)
- 1 medium Bell pepper(any color, sliced)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Baharat spice mix
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 3 pods Cardamom pods(lightly crushed)
- 1 small Cinnamon stick
- 1 piece Dried lime (loomi)(pricked with a fork)
- 3 tbsp Vegetable oil
- Salt(to taste)
- Black pepper(to taste)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). If using a traditional fukhara, ensure it is oven-safe and has been seasoned if necessary.
- 2
In a large bowl, combine the chicken pieces with sliced onions, chopped tomatoes, sliced bell pepper, minced garlic, and grated ginger.
- 3
Add the Baharat spice mix, turmeric, cumin, coriander, crushed cardamom pods, cinnamon stick, and dried lime to the bowl. Season generously with salt and black pepper.
- 4
Drizzle with vegetable oil and mix everything thoroughly to ensure the chicken and vegetables are well coated with the spices.
- 5
Transfer the mixture into the fukhara or a deep oven-safe dish. Ensure the ingredients are layered evenly.
- 6
Cover the fukhara tightly with its lid or cover the dish with aluminum foil. If using a fukhara, it's often placed directly on the oven rack or on a baking sheet.
- 7
Bake in the preheated oven for 1 hour and 15 minutes, or until the chicken is cooked through and tender, and the vegetables are soft.
- 8
Remove from the oven, let it rest for 5-10 minutes. Garnish with fresh chopped cilantro before serving.
💡 Pro Tips
- ✓Ensure your fukhara is properly seasoned and has no cracks before use.
- ✓Adjust the spice levels according to your preference.
- ✓Serve hot with Arabic bread or steamed rice.
🔄 Variations
- Add cubed potatoes or carrots along with the other vegetables.
- For a richer flavor, marinate the chicken for at least 30 minutes before cooking.