Boneless Chicken

Ingredients

• 2 chickens weighing 1400 grams raw chicken
• 1 liter water
• 1 cup olive oil
• juice of 1 lemon lemon juice
• 2 tsp salt
• 2 tsp ground coriander
• 3 tsp sumac
• 1/2 tsp cardamom
• 1/2 tsp cinnamon
• 1/2 tsp pepper
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp onion powder
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 6 cloves garlic
• 3 tbsp tomato molasses
• 1.5 tbsp pepper molasses
• potatoes
• carrots
• mushrooms
• green bell peppers
• mentioned as part of the soaking water vinegar
• mentioned as part of the soaking water bay leaves

Instructions

1. Soak the chicken in a pot with water, vinegar, and bay leaves for about 1 hour; the soaking time may extend to 2 hours.
2. In a blender, combine approximately 1.5 liters of water with tomato molasses, pepper molasses, garlic, salt, ground coriander, sumac, cardamom, cinnamon, pepper, ground ginger, turmeric, onion powder, nutmeg, cloves, olive oil, and lemon juice until the marinade is well blended.
3. Place the chicken pieces in a baking tray.
4. Pour the marinade over the chicken in the tray and rub the chicken well with it.
5. Cover the tray with parchment paper, then seal it tightly with foil so that no air gets in.
6. Place the tray in an oven at 200°C for 1 hour, using both the top and bottom heat and the fan, if available.
7. Remove the tray from the oven after 1 hour and uncover the top.
8. Wipe the surface of the chicken with a damp brush to reduce the appearance of burned spices on the surface.
9. Return the tray to the oven with top heat only to brown the surface.
10. Add the mushrooms after browning the surface, as they cannot withstand a long time in the oven.
11. Add the green bell peppers if desired, then return the tray to the oven until browning is complete.
12. Serve the boneless chicken hot with potatoes, carrots, mushrooms, and green bell peppers.