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| 1 | Fryer, cut up |
| 1 Teelöffel | salt |
| 12 | \)tsp pepper |
| 4 Esslöffel | olive oil |
| 2 Esslöffel | Garlic minced |
| 1 gross | Tomato, chopped (or 5 Tbls tomato pa |
| 2 Dose | chickpeas drained |
| 2 Dose | Chicken broth (approximately 785 ml |
| 2 | Lemons (juice of) |
| 1 Esslöffel | oregano |
| 2 | bay leaves |
| | Hot cooked rice or pasta (fresh spinach fe |
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1. Combine salt & pepper and rub over chicken pieces. Using a dutch oven over medium-high heat, brown chicken pieces in olive oil. Reduce heat and remove chicken to plate.
2. Saute garlic in leftover oil for about 30 seconds over medium heat. Add tomatoes and saute until they begin to collapse, about 3 minutes. (If using tomato paste saute for about 30 seconds til mixed well with garlic).
3. Add remaining ingredients and return chicken to pan. Simmer uncovered until liquid is reduced and chicken is tender, about 30-45 minutes.
4. Adjust seasonings by adding more salt & pepper, if necessary. Serve on hot cooked rice or pasta.
Difficulty : easy. Precision
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