Chicken with vegetables and tomato

Recipe from: 9/11/2003 12:00:00 AM

Ingredients 9
Servings 1
Minutes 30 minutes


Serving Change
  • 4
    chicken thighs
  • olive oil
  • 1
    onion, sliced
  • 2
    garlic cloves, crushed
  • 180
    baby marrows, sliced
  • 400
    canned chick peas, drained
  • 400
    canned chopped tomatoes
  • 250
    chicken stock
  • salt and pepper


30 minutes
Make a rubbing mixture: using a mortar and plestle, blend together 5 ml ground cumin (jeera), 2 ml paprika, 2 ml turmeric, 50 ml olive oil and 25 g chopped fresh coriander.
Rub the chicken pieces with the mixture and leave for about 30 minutes.
Brown the chicken in a little olive oil.
Cover, reduce the heat and braise until done.
Sauté the onion, garlic and baby marrows in 30 ml olive oil until just soft.
Add the chickpeas, tomatoes and stock.
Bring to the boil and cook rapidly for six to seven minutes or until fragrant.
Season with salt and pepper.
Spoon a little of the vegetable onto each plate and place the chicken on top.
Serve with fresh bread rolls.

Read more on: poultry  |  sauté

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