Ferakh bel Tamatem

Name: Ferakh bel Tamatem
Yield: serves 4
Ingredients: 1 tablespoon butter; 1 tablespoon sunflower or vegetable oil; 4 boned chicken breast halves, with or without skin; Salt and pepper; 4 cloves garlic, crushed; 1 pound tomatoes, peeled and cut into small pieces; 1–2 teaspoons sugar; 1/2 teaspoon cinnamon

December 9, 2011

This is a quick and simple way of cooking chicken.

Recipe information

Yield
serves 4

Ingredients

1 tablespoon butter

1 tablespoon sunflower or vegetable oil

4 boned chicken breast halves, with or without skin

Salt and pepper

4 cloves garlic, crushed

1 pound tomatoes, peeled and cut into small pieces

1–2 teaspoons sugar

1/2 teaspoon cinnamon

Preparation

Step 1
Heat the butter with the oil in a skillet. Put in the chicken breasts, season with salt and pepper, and brown them lightly on both sides.
Step 2
Add the garlic, tomatoes, sugar, and cinnamon. Cook for 15–20 minutes, or until the chicken is done but still juicy.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsMiddle Eastern Chicken Breast Chicken Poultry Tomato Vegetable Main Dinner Nut Free Gluten Free Easy Quick Weeknight Meals 30 Minutes or Less 5 Ingredients or Fewer Saute Cookbooks

Recipe notes

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