13 May 2010

Savory Chicken with Roasted Tomatoes and Peppers


  • 6 chicken thighs, bone-in and skin-on
  • 3 red peppers, roasted, skinned, chopped into 1/2" squares
  • 1 pint grape tomatoes, oven-dried and preserved in oil (you could probably fudge this, but I had 'em)
  • 4 cloves garlic, diced roughly
  • 1 large onion, sliced medium-thin
  • 1 14-oz. can foul mudammas
  • 3 bay leaves
  • 2 c. stock (I used veggie, you could also use chicken)
  • olive oil


  1. Heat oil to low in a large saucepan with a lid
  2. Add garlic and cook, stirring, until fragrant (~1 min.)
  3. Add onions and stir; cook until they begin to soften
  4. Add tomatoes and peppers with a bit more oil (from their containers works nicely)
  5. Stir all ingredients together and add a bit of stock (~1/2 c.); stir again to combine and cover
  6. Cook covered for several minutes, then open and add chicken
  7. Cook chicken for several minutes, turn over, and add foul mudammas, stirring to combine
  8. Cover again, and cook on low for about 10 min.
  9. Uncover, and cook for about an hour on low, stirring occasionally and adding stock when the sauce gets too thick or starts sticking to the pan
  10. Serve with rice and enjoy!


Really, really good. Just really good. Still-thinking-about-it-now good.

1 comment:

Unknown said...

I agree: Really most sincerely very good. (Thanks again!)

Thumbs-up also come from Aaron, who really enjoyed the collards as well.