1.Preheat oven to 375° F.
2.Season chicken with a pinch of salt and pepper. In a non-stick skillet, heat vegetable oil over medium-high heat. Cook chicken until browned on one side, but not cooked completely through. Transfer to a bowl to save juices.
3.Add onions, peppers and carrots to the skillet. Cook over medium-high heat until golden brown.
4.Add garlic and tomato paste. Cook for about 2 minutes. Stir in ½ cup water, and chicken juices. Stir to dissolve tomato paste. Continue to stir until sauce thickens.
5.Place potatoes in a microwave-safe baking dish with 2 tablespoons of water.
6.Cover with plastic wrap and microwave for 5 minutes.
7.In a small bowl, stir together pepper, coriander, Arabian spice blend, and salt.
8.In a 9x12 baking dish, layer vegetables and chicken with a sprinkle of Arabian spice blend in between each layer as follows:
• Peppers, onions and carrot
• Tomato sauce
9.Bake for 30 minutes. Let rest for 5 minutes. Serve with rice.