4-5 lbs skinless chicken thigh meat, cut into halves
2 Tbsp. olive oil
2 medium-sized onions, sliced thinly
2 medium-sized onions, sliced thinly
1 red and green bell peppers, seeded and chopped finely
3 cloves garlic, minced
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. paprika (optional)
2 cans (15 oz) tomato sauce
¾ cup dry white wine or chicken stock
5 red skinned potatoes
1 cup each raisins and chopped pitted black/green olives
2 cups frozen peas, thawed (optional)
Method:
1.Rinse chicken and pat dry. Heat oil in a wide pan over medium heat. Add chicken, 4-5 pieces at a time (do not crowd), and cook until well browned on all sides. Remove and transfer into a deep 6 quart casserole. Pour off and discard all but 2 Tbsp. of the drippings.
2.Add onions and bell peppers and fry till onions are soft but not browned. Stir in garlic, spices and then tomato sauce and wine. Cook, stirring often until sauce comes to a boil. Boil gently uncovered for 5-8 minutes. Add potatoes, raisins and olives. Mix well and pour sauce over chicken. Cover and refrigerate for a day.
3. Bake, covered in a 375° degree F. oven for about 1-2 hours. Serve with crusty bread or rice.
1.Rinse chicken and pat dry. Heat oil in a wide pan over medium heat. Add chicken, 4-5 pieces at a time (do not crowd), and cook until well browned on all sides. Remove and transfer into a deep 6 quart casserole. Pour off and discard all but 2 Tbsp. of the drippings.
2.Add onions and bell peppers and fry till onions are soft but not browned. Stir in garlic, spices and then tomato sauce and wine. Cook, stirring often until sauce comes to a boil. Boil gently uncovered for 5-8 minutes. Add potatoes, raisins and olives. Mix well and pour sauce over chicken. Cover and refrigerate for a day.
3. Bake, covered in a 375° degree F. oven for about 1-2 hours. Serve with crusty bread or rice.
