Djeij Bel Fotor

Ingredients:

For the Chicken Marinade:

- 1 whole chicken, cut into pieces
- 1/4 cup olive oil
- 2 tablespoons plain yogurt
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
- Juice of 1 lemon

For the Mushroom Sauce:

- 1 cup sliced mushrooms (any variety of your choice)
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions:

Chicken Marinade:

1. In a bowl, combine olive oil, yogurt, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, salt, black pepper, and lemon juice.

2. Place the chicken pieces in the marinade, ensuring each piece is well-coated. Marinate for at least 2 hours, or overnight for best results.

Cooking:

1. Preheat your oven to 200°C (400°F).

2. Heat a large oven-safe skillet or pan over medium-high heat. Add a bit of olive oil.

3. Brown the marinated chicken pieces on both sides in the skillet. Once browned, remove the chicken and set aside.

4. In the same skillet, add butter. Sauté chopped onions until they become translucent.

5. Add minced garlic, sliced mushrooms, dried thyme, and dried rosemary. Cook until the mushrooms are tender.

6. Pour in chicken broth and heavy cream, stirring to combine. Season with salt and black pepper to taste.

7. Return the browned chicken pieces to the skillet, ensuring they are nestled into the mushroom sauce.

8. Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the chicken is fully cooked.

9. Garnish with fresh chopped parsley before serving.

10. Serve the Chicken with Mushroom Sauce hot over rice or with your favorite side dishes.

دجاج بل فطر 

:المكونات