Sunday, September 12, 2004

Tomato Harvest Smothered Chicken

Here's a recipe. Hope you like it.

You'll need...

One of those cut up fresh chickens
Four or five tomatoes
A lemon
An onion
Black pepper
Olive oil

First, debone the chicken breasts. Put a lot of olive oil in the bottom of a casserole, or any dish that can go in a 500 degree oven and has a tight cover. Oh. Wait, the first thing is to preheat the oven to 500 degrees.

Anyway. Put the chicken in the casserole. Then, liberally dust the chicken with the cumin. Put it in the oven.

Slice up the onion. After the chicken skin is seared, but not brown, add the onions.

Slice up the tomatoes into wedges. Put them in a bowl. With a vegetable peeler, get the zest off of about half of the lemon.
Chop up the zest until it's fine. Add it to the tomatoes. Add lots of black pepper. Mix it around.

By this time the onions ought to be pretty well cooked. As in, not brown, but getting waxy and transluscent looking.

Take the casserole out of the onion. Put the tomato wedges in between the chicken. Oh yeah. Shake the casserole to stop the chicken from sticking to the bottom. Dislodge it with a wooden spoon if it's starting to. Put the wedges in so that the skin is facing up.

Put it back in the oven for like eight minutes.

Take it out, put the cover on the casserole, and then put it back in the oven. Give it like ten minutes.

Serve with rice. Or cous cous. Or, I guess, even pasta.

So good, so full of flavor. And the chicken will melt in your mouth.

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