4 lg Chickenthigs

    300 g  Pepper, green + red

    100 g  Onions

    200 g  Mushrooms

    100 g  Corn

    300 g  Tomatoes

    1/2 sm Garlic, clove of

    200 cc Tomato-juice

      2 tb Salt

      1 tb Pepper

      2 ts Cumin

      2 tb Sumach

      1 ts Cardamom

      1 tb Curry

      1 tb Soy-Sauce

      1 ts Chilli-Sauce, sweet

  Salt and pepper the chickenthigs and fry in pan til they become brown. Peel
  tomatoes, cut pepper, mushrooms and tomatoes in pcs. of 3 cm, cut onions in
  rings. Give all vegetables in a large oven-mould, add the chicken and press
  into til the surfaces are equal. Give all spices into the tomato-juice and
  mix well. Pour the juice over the mould. Bake in preheated oven at 175C8C
  for 60 min. Non-muslims can add a glas (200 cc) of dry white wine after 50
  min.
  To serve with rice.