Ingredients:

Serves 4

 

1 pound chicken breasts/drumsticks or both

1 large onion; thinly sliced

2 cups frozen green beans or fresh green beans; cut in 1-2 inch pieces

1 1/2 cups of sliced carrots or baby carrots

2 medium tomatoes cut into thick slices

2 cloves of garlic; finely chopped

1 can tomato sauce

2 tablespoons oil

1 teaspoon turmeric

1/2 teaspoon cinnamon

2 tablespoons lemon juice

1 cup of water

Salt and pepper to taste

 

Method:

 

In a large saucepan saute onions in 2 tablespoons of oil over medium heat until they become translucent, add garlic and saute for another 5 minutes. Add turmeric and stir well. 

Place the chicken in the pan and fry on both sides. Add salt, pepper and cinnamon. 

Gently pour a cup of water in the pan, lower the heat and cook for about 30 minutes. 

Then add the tomato sauce and the vegetables (green beans, carrots and tomatoes) and the lemon juice. 

Cook for another 30 minutes on medium to low heat. 

This dish could also be made in the oven. After you cook the chicken in the pan, transfer it to an oven proof serving dish then add the vegetable and nicely layer them on top, cover with foil and bake at 350 degrees Fahrenheit for about an hour till the chicken is well cooked.

Sometimes I add a hand full of prunes/plums towards the end of cooking to the pot. (Optional)

Serve with some rice or warm pita bread, fresh herbs and pickles.

 

Enjoy!

 

 

 

Recipe and photo by: Azita