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 175oC for 60 min. Non-muslims can add a glas (200 cc) of dry white wine after 50 min. To serve with rice.