Sufra Dayma: Baked chicken Fillets with Vegetables By Moushira Abdel-Malek Serves 6 Ingredients: 6 chicken fillets of breast (with skin) 12 -14 shallots (or) spring onions (quartered) 3 carrots (thickly stripped) 1/2 cup frozen peas 1/2 cup broccoli florets 1 cup white wine 3 tbsp vinegar 3 tbsp lemon juice Olive oil Salt + pepper + bay leaves + rosemary + saffron (or) turmeric Method: Season chicken breasts with salt, pepper and rosemary. Marinate chicken in a mixture of wine, vinegar, lemon juice and bay leaves. Cover in a glass bowl and refrigerate overnight. Remove from marinade. In a wide cooking pan, heat some oil. Gently fry chicken breasts to golden on both sides. Turn chicken into a large oven-proof deep dish. Stack vegetables in order on top of chicken: Shallots, topped with carrots, topped with peas, then topped with broccoli. Add marinade, a pinch of saffron (or) turmeric, then a small drizzle of olive oil. Bake, covered, in a preheated oven of 200 degrees, then uncover to golden top after 50 minutes of baking. Serve with crusty bread.