The Arabic word for baking dish is “suniya” or “suniyat” so this literally translates to baked chicken, and this Jordanian hearty meal is very easy to cook. This popular dish has many variations – not only can you change the vegetables to what is in season, but why not try it with a different meat or even with aubergine as a vegetarian alternative (just remember to adjust your cooking time). While it can be served on its own, feel free to add a pitta bread or some rice on the side.
SERVES 4
INGREDIENTS
- 1 chicken
- 2 cloves of garlic, crushed
- 3tbsp Vegetable oil
- 3 large tomatoes, sliced
- 2 green peppers, cut into 1 inch chunks
- 2 large onions, roughly chopped into thin rings
- 3 large potatoes, sliced into 0.5cm ovals
- ½ tsp all spice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cardamom
- Salt & Pepper to season
- 250ml water
- Sliced green pepper to serve
CREATING YOUR MASTERPIECE
- Preheat oven to 200C
- Wash chicken, rub with salt, oil and spices
- Cut up the chicken and brown in a pan (approx 15 minutes)
- Combine the onions and potatoes into a frying pan or skillet and saute until the onions are clear
- Place the chicken into a greased baking dish and add the onions, potatoes and peppers. Arrange the tomatoes on top.
- Cover with foil and place in the oven for 45 minutes
- Remove cover and cook for 5-10 minutes to brown the skin
- Check the chick is fully cooked, top with green pepper slices and serve
- Enjoy!
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