Spices, peppers and chopped tomatoes make this dish delicious.
|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|
|750 g||baby potatoes|
|1||red pepper — sliced|
|1||yellow pepper — cut into strips|
|1||onion — sliced|
|2||garlic — cloves, crushed|
|1||tinned tomatoes — chopped|
|limes — juice only|
|orange — juice only|
|250 ml||stock — chicken|
|to serve — to serve|
|rice or salad (optional)|
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.
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 (if using).