• 3 tsp olive oil
  • 2 fryers, cut into quarters
  • 2 onions, finely diced
  • 1 tsp. turmeric
  • 1/4 tsp each of cumin, allspice, and ginger
  • 1/4 tsp. salt (optional)
  • 1/4 tsp. pepper
  • 1 c. tomato sauce
  • 2 c. consomme stock
  • 3 tsp. flour
  • 2 bell peppers, julienne
  • 4 tomatoes, cut in wedges
  • fresh parsley for garnish


Preheat oven to 350 degrees. In a pan, pour oil in and bring to high heat over stove top burners. Braise chickens and onions, turning frequently until thoroughly browned. Remove chickens and add turmeric, cumin, allspice, ginger, salt, pepper, and tomato sauce to the consomme stock. Blend together with 3 tsp. flour and pour over chickens which have been returned to a baking pan. Add bell peppers and bake at 350 degrees for 35-40 minutes. Add tomato wedges 10 minutes before you remove chicken from oven. Serve with brown rice and fresh parsley garnish.

Serves 6-8

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Submitted 6/13/05.
Source: The Ashland Menu Recipe Book
Submitted By: J. Stolen
Chicken tandoor (Baked)