
Ingredients:
4 chicken thighs,
1/2 onion, chopped
2 tablespoons olive oil
1 can (14 1/2 ounce) stewed tomatoes
1/2 cup dried plum (prune)
juice or orange juice
6 pitted dried plums (prunes)diced
1/4 teaspoon salt and freshly ground black pepepr
1 cup plain tabouleh
1/3 cups boiling water
1/2 cup chopped parsey
Preparation Time: Approximately 30 minutes
Cook Time: Approximately 50 minutes
Preparation:
Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on one side. Turn and add the onions; continue cooking until the onions and chicken are browned. Drain the excess fat. Stir in the tomatoes, dried plum juice, dried plums, salt and pepper. Cover and cook 5 minutes over medium heat. Uncover and and simmer about 10 minutes, until the sauce thickens and the chicken is done; turning the chicken and stirring the sauce occasionally. Meanwhilecombine the boiling water and the tabouleh. Cover and rest fro 5 minutes. Add the parsley to the tabouleh and season to taste with salt and pepper. Serve the chicken and sauce on a bed of the tabouleh.
Servings: 4
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