Spices, peppers and chopped tomatoes make this dish delicious.
Ingredients
6-8 chicken pieces
salt and freshly ground black pepper
10 ml cumin – ground
2,5 ml each ground cinnamon and cayenne pepper
5 ml dried oregano
STEW
750 g baby potatoes
1 red pepper, sliced
1yellow pepper – cut into strips
1 onion – sliced
2 garlic – cloves, crushed
1 tinned tomatoes – chopped
lime – juice only
orange – juice only
250 ml stock – chicken
to serve
fresh coriander
rice or salad (optional)
Method:
Preheat the oven to 180°C. Keep a large, deep oven-proof dish handy.
1. Chicken: Season the chicken portions all over with salt and freshly ground pepper. Mix the other spices well and rub all over the chicken.
2. Stew: Put all the ingredients except the chicken in the ovenproof dish. Mix well, then arrange the chicken in between the vegetables. Drizzle olive oil over and cover with foil. Cook in the oven for 45 minutes.
3. Increase the oven temperature to 200°C. Remove the foil and roast uncovered for 15 minutes or until the chicken is golden brown.
4. To serve: Sprinkle the coriander over and serve as is, or with rice or salad.
– Food24.com.
