A light summer dish! Lovely greens and tender chicken in delicious tomato-based sauce. You’ll absolutely love it!
Serves: 4 Preparation: 10′ Cooks in: 50′ Ready in: 60′
1 chicken, in portions
10 small courgettes
½ cup extra virgin olive oil
1 onion, finely chopped
3-4 spring onions, finely chopped
400gr tomato passata
1 cup dill finely chopped
flour for dusting
salt, black pepper freshly ground
Season chicken pieces well with salt and pepper and dust with a little flour. Place a large pan with heavy bottom on high heat. Heat a little oil and cook chicken in batches until nicely coloured. Transfer on a large plate.
In the same pan, add a little more oil if needed and cook courgettes. Transfer on a plate. In the same pan add all onion and the rest of the oil and cook for 3-4 minutes until tender. Add peas and stir.
Stir in tomato passata, season with salt and pepper and add chicken pieces and courgettes. Add hot water until ingredients are just covered and bring to a boil. Reduce heat, cover with lid and cook for 30 minutes until sauce thickens.
Serve warm with dill and crunchy bread.
Photo Vangelis Paterakis – Food styling Antonia kati