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 Easy Greek Chicken

Preparation and Cooking Time: 1 hour

Servings: 4

Non-Standard Cooking Utensils:
Largish frying pan
Casserole dish for oven


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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