This dish can be served at a banquet dinner, or relished as a weekday family meal, it really is that versatile. Browning the sugar before adding everything else lifts the chicken, and the breakdown of the meat is as if it has been slow cooked all day. Enjoy this fabulous, stress-free dinner!
Splash of olive oil
1 kg chicken thighs
3 chicken breasts
2 onions, cut into quarters
6 garlic cloves, chopped rough
2 tomatoes, cut into large chunks
½ cup Worcestershire sauce
¼ cup sugar
¼ cup balsamic vinegar
A sprinkle of salt and pepper
5 sprigs of thyme
½ cup tomato paste
A handful of parsley, chopped roughly
Place the chicken, garlic, balsamic, onions, garlic, tomatoes, Worcestershire sauce, parsley, salt, pepper and thyme into a bowl and stir together. Cover and pop in the fridge for at least half an hour. Go grab a cuppa, read that next chapter, or finish that paperwork!
Now upon returning, sprinkle the sugar into a large deep frypan you have a lid for. Heat on a medium flame for a few minutes, adding the olive oil.
When the sugar starts to change colour spoon everything from the marinade bowl into the saucepan. Once you’ve stirred it around and the chicken is browning, add the tomato paste and a cup of water. Cover and simmer over a low heat for about 45 minutes.
Break up any big pieces of chicken roughly using a fork or your spoon, this will soak up any liquid in the pan. Simmer for ten minutes with the lid off and serve! I usually serve this with ‘all our favourites rice’ or Moroccan rice. However you serve it, serve with love!