دجاج بالخضار

for chicken: Mix the marinade ingredients: Yogurt, tomato paste, molasses, crushed garlic, black pepper, black pepper, dry coriander, powdered ginger, powdered garlic, paprika, juice of half a lemon, vegetable oil, and a pinch of salt until smooth

We add the chicken cubes, bell peppers, mushrooms, and onion, then stir until all the pieces are fully coated in the marinade.

We place the mixture in a baking tray and cover it with parchment paper dampened with water.

We bake in a preheated oven at 200°C (390°F) for 30 minutes.

We remove the parchment paper and broil the top until golden.

For the corn curry rice: We soak the rice in water for 30 minutes, then drain it well.

We melt the ghee in a pot over medium heat, then add the soaked rice and stir lightly.

We add the corn, 1 teaspoon curry powder, ½ teaspoon turmeric, and salt, stirring to combine.

We pour in 3 cups of hot water and let the mixture boil until the water level decreases.

We lower the heat to the minimum, cover the pot, and let the rice cook until fully done.