Baked Chicken and Vegetables Tray

Name: Baked Chicken and Vegetables Tray
Total time: 1200 s
Yield: 4 people
Cuisine: American
Ingredients: Chicken, as desired (I used 4 chicken breasts); 1 large potato; 1 bell pepper; 2 medium onions; 1 large tomato; Spices:; Salt, to taste; 1 teaspoon black pepper; 1 tablespoon ground coriander; 1/4 teaspoon ground ginger; 1/2 teaspoon curry powder; 1 bouillon cube; Pinch cinnamon; 1 tablespoon vinegar; 1 tablespoon lemon juice; 3 whole cloves and 3 cardamom pods; 3 large garlic cloves; 2 bay leaves

هند أسامة @cook_4894713

أمريكا

Baked Chicken and Vegetables Tray

هند أسامة @cook_4894713

Saved

Ingredients

20 minutes

4 people

Chicken, as desired (I used 4 chicken breasts)
1large potato
1bell pepper
2medium onions
1large tomato
Spices:
Salt, to taste
1 teaspoonblack pepper
1 tablespoonground coriander
1/4 teaspoonground ginger
1/2 teaspooncurry powder
1bouillon cube
Pinchcinnamon
1 tablespoonvinegar
1 tablespoonlemon juice
3whole cloves and 3 cardamom pods
3large garlic cloves
2bay leaves

Saved

Steps

20 minutes

1

Chop the onions into small pieces and place them in a deep pot with the three garlic cloves, chopped. Add 2 tablespoons of oil and sauté over heat until golden. Add the vinegar and stir briefly.
2

Add the following spices: bay leaves, curry powder, coriander, black pepper, ginger, the three cloves, cardamom pods, a large cinnamon stick, salt to taste, and 1 tablespoon lemon juice. Stir briefly. When the spices become fragrant, add enough water to fill half the pot. Add the bouillon cube and chicken, stir, and cook until the chicken is halfway done to create a flavorful broth.
3

Remove the half-cooked chicken and place it on a plate. In a cup, mix 3 tablespoons tomato sauce with the spices (except cinnamon, cloves, and bay leaves). Add some of the broth and stir with the sauce until dissolved. Set aside for later use.
4

Take 2 tablespoons tomato sauce and add the spices (except cloves, cinnamon, and bay leaves). Mix well with a little water and rub this mixture all over the chicken.
5

Slice the potato into rounds, the onion and bell pepper into long strips, and the tomato into rounds. Arrange them around the chicken. Pour the cup of broth with sauce you prepared earlier around (not over) the chicken to keep the spice mixture on the chicken.
6

Arrange as shown in the picture.
7

Bake in a preheated oven at 340°F (170°C) for 1 hour. Remove the foil, then return to the oven with only the top heat on for 15 minutes, until the sauce is absorbed.
8

Serve by placing flatbread under the chicken and filling it with the remaining sauce from the tray. Arrange the vegetables around the chicken and enjoy.