Easy Greek Chicken
Preparation and Cooking Time: 1 hour
Non-Standard Cooking Utensils:
Largish frying pan
Casserole dish for oven
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
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
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.
||Add the onion and
garlic and cook for a further 2 minutes.
||Add the tomatoes,
cayenne pepper, cinnamon, olives, salt and pepper and cook for 30
minutes, turning the chicken occasionally as it cooks.
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.
||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.
||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