| Easy Greek Chicken |
Preparation and Cooking Time: 1 hour
Servings: 4
Non-Standard Cooking Utensils:
Largish frying pan
Casserole dish for oven
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Ingredients:
4 skinned chicken breasts
400 g / 14˝ oz. can chopped tomatoes
˝ medium onion
80 g / 3 oz Greek (if possible) olives
1 garlic clove
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 sprigs of fresh parsley
salt and pepper
Preparation:
Cut the chicken breasts into quarters
Peel and finely chop the onions
Peel, chop and crush the garlic clove
Finely chop the parsley
Halve and pit the olives
Cooking:
| 1 | Heat the olive oil at medium in a largish frying pan. Add the chicken pieces and sauté them for 12 minutes until they have turned light golden brown. |
| 2 | Add the onion and garlic and cook for a further 2 minutes. |
| 3 | Add the tomatoes, cayenne pepper, cinnamon, olives, salt and pepper and cook for 30 minutes, turning the chicken occasionally as it cooks. |
| 4 | Remove the chicken pieces from the pan and keep warm in the oven (turn it on to low heat). Put 4 serving plates in the oven as well. |
| 5 | Bring the tomato mixture in the frying pan to the boil, add lemon juice and parsley to the frying pan and simmer until slightly thickened. |
| 6 | Remove the plates and chicken from the oven, pour the sauce over the chicken. |
Serve with a salad and fetta cheese or boiled potatoes and green vegetable.
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