| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Poultry, Mc |
1 |
Servings |
INGREDIENTS
| 1 |
|
Fryer, cut up |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 4 |
tb |
Olive oil |
| 2 |
tb |
Garlic, minced |
| 1 |
lg |
Tomato, chopped (or 5 Tbls tomato pa |
| 2 |
cn |
Chickpeas, drained |
| 2 |
cn |
Chicken broth (approximately 785 ml |
| 2 |
|
Lemons (juice of) |
| 1 |
tb |
Oregano |
| 2 |
|
Bay leaves |
|
|
Hot cooked rice or pasta (fresh spinach fe |
INSTRUCTIONS
1. Combine salt & pepper and rub over chicken pieces. Using a dutch oven
over medium-high heat, brown chicken pieces in olive oil. Reduce heat and
remove chicken to plate.
2. Saute garlic in leftover oil for about 30 seconds over medium heat. Add
tomatoes and saute until they begin to collapse, about 3 minutes. (If using
tomato paste saute for about 30 seconds til mixed well with garlic).
3. Add remaining ingredients and return chicken to pan. Simmer uncovered
until liquid is reduced and chicken is tender, about 30-45 minutes.
4. Adjust seasonings by adding more salt & pepper, if necessary. Serve on
hot cooked rice or pasta.
Difficulty : easy. Precision
: measure ingredients.
Posted to MC-Recipe Digest V1 #335
Recipe by: riacmt@ubvmsa.cc.buffalo.edu Carol Miller-Tutzauer
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500
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