Spiced Marinated Chicken and Vegetable Bake
Ingredients
- 2 kg chicken
Marinade
- 1/2 cup yogurt
- 1/4 cup vinegar
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1/4 cup pomegranate molasses
- 10 cloves garlic
- 1 tablespoon whole coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon sumac
- 1 tablespoon mixed spices
- 1 tablespoon turmeric
- 1 teaspoon paprika
- 1 teaspoon crushed chili
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups water
Vegetables
- 3 large potatoes, cubed
- 3 large carrots, cubed
- 2 cups halved mushrooms
- 2 cups cut green beans
- 2 large onions
- 2 cups small tomatoes
- 3 green bell peppers
Topping
- 2 tablespoons sumac
- 1 teaspoon whole coriander seeds
Preparation
Preheat the oven to 200°C and prepare a baking tray or oven dish.
Cut the chicken into halves without removing the skin.
For the marinade, blend yogurt, vinegar, olive oil, tomato paste, pomegranate molasses, garlic, whole coriander seeds, fennel seeds, sumac, mixed spices, turmeric, paprika, crushed chili, salt, black pepper, and water until smooth.
Coat the chicken with the marinade and mix well by hand.
Place all the vegetables in the baking tray and add 2 cups of water.
Put the marinated chicken on top of the vegetables with the skin side up.
Sprinkle sumac and whole coriander seeds over the chicken.
Cover the tray with aluminum foil and bake in the oven for about 1.5 hours. Then, remove the foil and bake until nicely browned.
Tips
You can refrigerate the marinated chicken for 2 hours or overnight for better flavor.
