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Ingredients:
1 Chicken 1300g or 3lbs
300g Onion 3 Medium
3 cloves garlic
1 Tbsp Salt
1.5 Teaspoon Pepper
1/2 Tsp cardamom
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Vegetables:
1 Kg (2 lbs) Potatoes (Roasting variety)
1 Firm Tomato
1 Green Pepper
2 Onions
1 Spicy Green Chili (optional)
1/4 Tsp Salt
1/8 Tsp Pepper
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Potato Mixture:
1 Onion
1 Garlic Clove
1 Tsp Salt
1/2 Tsp Pepper
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Tomato sauce:
400g Crushed tomatoes
2 Cloves of garlic
1/2 Tsp Salt
1/4 Tsp Pepper
(blend and pour over the entire tray)
Directions:
1. Cut your chicken into 4 pieces, 2 legs and 2 breasts
2. Combine the Chicken marinade ingredients in a blender or food processer and blend into a smooth paste
3. Coat the chicken pieces in the marinade, then refrigerate overnight or for 4 hours minimum to marinate the chicken
4. Slice your vegetables as follows:
a. Tomatoes and green peppers 3mm or under an 1/8th of an inch thick
b. Onions and Potatoes 7mm or 1/4 inch thick
5. Separate the onion rings and add 1/4 Tsp Salt and 1/8 Tsp Pepper to them, mix well
6. In a blender or food processor combine the ingredients for the potato mixture and blend into a smooth paste
7. Mix the paste with the potatoes before layering the dish
8. Add a layer of onions into the base of a baking dish then add the following in order on top of the onions. Peppers, potatoes, Onions, green pepper
9. Remove the chicken from the marinade, scraping off any excess then place in the dish
10. Top the chicken pieces with slices of tomato and the remaining onions or peppers
11. Add any leftover onion from the potato mixture to the tray and rub olive oil onto the chicken pieces
12. Cover with foil and bake in a 200c or 390f oven for 1 hour. After 50 minutes check potatoes for doneness and then remove foil when they are cooked and allow the dish to brown. If your potatoes aren't cooked, add 10 more minutes
Garnish with parsley or coriander and serve with rice
