Chicken in Tomato Souce
Eggs & Poultry
- 1 medium sized chicken
- 4-5 fresh tomatoes, mashed or 1 tin preserved tomatoes
- 1 cinnamon stick
- 2-3 cloves
- 2 spoons butter
- 150 ml olive oil
- Salt
- Pepper
- Wash and dry the chicken pieces, and sautee gently in the butter and oil. They should not get coloured.
- Add the vegetables and the dill, water and seasoning, cover and cook gently for approximately 50 minutes.
- Let it stand for 5 minutes before proceeding with the egg and lemon sauceSauce.
- Pour the sauce over the chicken and rotate the saucepan, until it looks completely amalgamated.
- Return to a very low heat for 5 minutes, rotating occasionally until the sauce looks slightly thicker and the cornflour has cooked a little.
- Serve the chicken pieces covered with the thick sauce and vegetables, on top of plain white rice, with fresh salad.
