Chicken Recipie In A Rich Tomato
Based Sauce In 20 Minutes

Related Delicious Easy Dinners

For a serving for 4 persons, you'll need:

• 4 joints chicken maryland, jointed, that is the thigh and drumstick portions separated
• 1 heaped ts garlic granules
• 1 tbs oil
• 1 heaped ts ground cumin
  
• 1 heaped tb dried oregano
• 1 large onion, diced
• 3 heaped tb tomato puree
• 1 tb red wine vinegar
• 1 1/2 c water
• 3 stock cubes
• 1 cup frozen peas
  

To put this recipie together:

• In a large roomy saucepot ( I use my 6 quart pot) cook the chicken meat, and herbs for a few minutes then throw in the onions. Fry together for a further 5 mins till the onions are softened.
  
  
• Then add the remainder of the ingredients (except the peas). Give the mixture a good stir to combine.
  
  
• Cover with the pot's lid and leave for 10 mins to cook on high. If the meat is not too thick, the chicken will be cooked in this time.
  
  
• Just before serving, stir through the peas.
  
  
• Optional - if you have some greek yoghurt, add a dollop just before serving. It does add depth to the flavor.
  

Tips from Easy Recipes
For This Simple Delicious Chicken Recipie

• For any chicken recipie, take the trouble to remove the skin and fat or purchase cuts already trimmed of fat and skin, as chicken fat is full of unhealthy cholesterol. 
  
  
• This means it is best to purchase cuts from small or medium sized chickens. Large cuts will take longer to cook and without the fat, becomes coarse and tough with longer cooking times. It's pretty awful no matter the sauces to disguise the texture.
  
  
• I generally allow servings of 2 joints ( one thigh, one drumstick) per male and 1 joint per female.
  
  
• It is always handy to have in stock garlic granules and dried herbs so as not to waste time peeling, rinsing and chopping.
  
  
• Chicken should not take more than 20 mins to cook because it does get all tough when over cooked, so the key is smaller cuts and quick cooking
  
  
• For this or any other recipie,  peas should never be cooked, merely warmed through otherwise they'll be an unattractive lot of mush.
  
  
• Serve with short or long pasta and garnish with chopped chives or parsley, if you have some.  
  
  
• I like this recipie because the sauce is nice and thick without the addition of flour or cornflour