Saturday,22 September, 2018
Current issue | Issue 1218, (23 - 29 October 2014)
Saturday,22 September, 2018
Issue 1218, (23 - 29 October 2014)

Ahram Weekly

Chicken in thyme tomato sauce

Serves 4-6

1 kg boneless, skinless chicken meat (white or red, cubed)
2 onions (halved, sliced)
1 tsp crushed garlic
250 gm button mushrooms (sliced)
1 large each: green, yellow, red capsicum (sliced)
500 gm red ripe tomatoes (diced)
1 tbsp tomato paste
1 tbsp fresh thyme (chopped) or 1tsp dried thyme (rubbed)
Salt + pepper + allspice + herbes de Provence
2 tbsp olive oil

Heat a large frying skillet on high.  Add olive oil and lower heat to medium.  Add chicken in batches to slightly brown.  Remove with a slotted spatula onto a side plate and cover.  Add onion and stir.  When translucent, add all seasoning, garlic and mushroom.  Stir for a few moments then add capsicum.  Stir until slightly wilted.  Return chicken to skillet.  Stir to combine then add diced tomato and paste.  Bring to a boil then cover, over very low heat.  Allow mixture to cook in its own juices, for 15 minutes, or until chicken is cooked through.  Serve with fluffed rice and a green salad.

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