Chicken Arabian-style

Pat the chicken thighs dry with paper towels and season generously on both sides with salt, ground pepper, and cumin.

Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then add the seasoned chicken thighs skin-side down and sear until golden brown on both sides, approximately 8-10 minutes total.

Remove the chicken from the pot and set aside on a clean plate.

In the same pot, add diced onions and minced garlic, stirring frequently until softened and fragrant, about 3 minutes.

Stir in the curry powder, cardamom, and sumac, cooking for 1 minute to bloom the spices and release their aromatics.

Add the diced green and red peppers, sliced mushrooms, and corn to the pot, stirring to combine with the spice mixture and cook for 4-5 minutes.

Pour in the tomato juice and add the diced tomatoes, soy sauce, and sweet chilli sauce, stirring to incorporate all ingredients.

Return the browned chicken thighs to the pot, nestling them into the sauce and ensuring they are partially submerged.

Reduce heat to medium-low, cover the pot, and simmer gently for 30-35 minutes until the chicken is cooked through and tender, stirring occasionally.

Taste the sauce and adjust seasoning with additional salt, pepper, or sumac as needed to balance the spices and acidity.

Transfer the chicken and vegetables to a serving platter, spooning the aromatic sauce over the top before serving hot.