Ingredients
Equipment
Method
- Preheat over to 350 degrees (180 Celsius).2 Tbsp Olive Oil
- In a large pan or pot, heat olive oil up on med high heat. Season chicken with salt and pepper. Add chicken once oil is hot and brown on both sides. Remove chicken and set on platter.4 chicken pieces
- Add chopped onions. Cook until translucent. This will take 5 minutes or so. Add the garlic and cook for another minute.1 onion chopped, 2 garlic cloves
- Add tomato, cinnamon, oregano, and bay leaves. Cook until all heated through.4 large tomatoes chopped, 1/2 tsp cinnamon, 1 pinch oregano, 1 bay leaf
- Mix tomato paste into the broth and bring to a boil.1 Tbsp tomato paste, 1/2 cup water or broth
- Return chicken to the pan. Add boiling broth. Make sure it is at a good simmer. Stick it in the oven and cook for 45 minutes to an hour. Thighs are forgiving so cook until you get the consistency you like in the sauce. Alternately, you can cook it on a low simmer it on the stove for about 45 minutes. My mom did it that way. Since that takes more careful looking after, I prefer the oven method. Either way comes out the same.salt, pepper
- Once done, garnish with some chopped parsley and serve.parsley
Notes
I served it with some rice to soak up the sauce. I personally skip the rice, but my family likes that.
A variation of this would be with chunks of chuck beef and green beans. Or lamb. If you are going meatless, try making it with cauliflower.