Olive oil
One large Onion
Four chicken portions
3-4 sprigs fresh or 2 teaspoons dried tarragon
Chicken stock cube
Tomato puree
Runny honey.
Salt and pepper to taste | | | In a stovetop casserole, sweat the onions in olive oil, add the chicken and brown. Add the water and stock-cube and use it to deglaze the pan. Add a generous squeeze of the puree and two table spoons of honey and the tarragon. Cover and simmer for 30-40 minutes. Season. Serve with Basmati rice or couscous. |
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