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
500gr peas
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

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
Serve warm with dill and crunchy bread.

Photo Vangelis Paterakis – Food styling Antonia kati

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