Female Cookbook Volume 22, p. 27
4
chicken thighs, halved
8
tomatoes, peeled and halved
1 sweet
potato, peeled and cut into bite-size pieces
1 green
pepper, seeded and chopped
3 cloves
garlic, chopped
1 bunch
parsley, chopped
Pinch of
dried basil
2 tsp
sugar
Dash of
red wine
Salt
& pepper
Heat 2 tablespoons of olive oil in a pot and brown the
garlic. Add the tomatoes and fry for a while. Then add the green pepper,
parsley and basil.
 |
| I only used about 3/4 of the bunch of parsley, because that seemed like more than enough. |
Pour in 250ml of water and allow the tomatoes to simmer for
a while. Once the tomatoes are soft, add the chicken thighs and sweet potato.
 |
| You might want to cut the potatoes smaller than I did - mine took a while to cook and they were slightly more than a mouthful. |
Continue to simmer until the chicken thighs are cooked and the sweet potato
pieces are soft. Add the sugar and red wine. Season with salt and pepper.
 |
| All simmered! |
Serve piping hot with crusty baguettes or even roti prata.
 |
| Our version of bread was a great pumpkin beer from Quaff On. To us our own. |
My Rating: 4/5 "This is a combination rating: I thought it was 5/5 and Matt thought it was a 3/5. I flavored it with red wine vinegar instead of just red wine to bolster the sweet potatoes' sweetness, which I thought was a solid addition to the medley of flavors. This dish is especially nice in the sense that you can eat until you're stuffed but it's still delightfully low-calorie. Yay for yummy diet foods!"
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