2 tablespoons olive oil, 8 chicken thighs, 2 cloves of garlic, 1 tablespoon cumin, 1 tablespoon sweet paprika, 1 large onion, 50 gr red lentil, 400 gr tomatoes, 1 tablespoon ketchup, 700 ml chicken soup, 1 stick cinnamon, 200 gr dried apricots, 1 hand mint leaves
Grease the chicken breasts with a tablespoon of oil. Mix the garlic, cumin and parika in a bowl. Then fry over medium heat for 5 minutes. Remove the meat and place it on a plate.
Add remaining oil to the pan and fry the finely chopped onion. Add the rest of the ingredients, except the mint and leave to boil. Place the chicken thighs on top and pour over the ketchup and chicken soup. Cover and leave on the fire for about 1 hour and a half until the meat is softened and the sauce thickens.
Grease the chicken breasts with a tablespoon of oil. Mix the garlic, cumin and parika in a bowl. Then fry over medium heat for 5 minutes. Remove the meat and place it on a plate.
Add remaining oil to the pan and fry the finely chopped onion. Add the rest of the ingredients, except the mint and leave to boil. Place the chicken thighs on top and pour over the ketchup and chicken soup. Cover and leave on the fire for about 1 hour and a half until the meat is softened and the sauce thickens.
Serve with fresh mint leaves and couscous.
Niciun comentariu:
Trimiteți un comentariu