Djej Matisha Mesla
Chicken with Tomatoes and Honey
Ingredients
Heat a large pot over medium, add the oil to coat. Put in the chicken pieces, onion, salt, garlic, spices and tomatoes. Bring to a simmer and cook gently, stirring and turning the chicken. After about 30 min, add pepper to taste and continue cooking until the meat is starting to pull off the bone, about 1 hour in total.
Remove the chicken from the pot and increase the heat, bringing the sauce to a full simmer. Reduce the sauce, stirring frequently, until the tomatoes begin to caramelize, usually after the volume has been reduced by about 1/2.
Stir in the honey and return the chicken to the sauce to heat thoroughly. Serve
(Taken from, with slight modifications, Mediterranean Cookery , author unknown)
Ingredients
1 Chicken quartered (or 3lbs parts)Procedures
1 T oil
Salt and Pepper to taste
1 Yellow Onion, grated (maybe 2 if they are small)
2 garlic cloves, crushed and minced
2 t cinnamon
1/2 t powdered ginger
3 lbs Tomatoes, skinned and cut into large pieces (I usually use one large--28Oz can and call it good enough)
2 T honey (preferably not clover)
Heat a large pot over medium, add the oil to coat. Put in the chicken pieces, onion, salt, garlic, spices and tomatoes. Bring to a simmer and cook gently, stirring and turning the chicken. After about 30 min, add pepper to taste and continue cooking until the meat is starting to pull off the bone, about 1 hour in total.
Remove the chicken from the pot and increase the heat, bringing the sauce to a full simmer. Reduce the sauce, stirring frequently, until the tomatoes begin to caramelize, usually after the volume has been reduced by about 1/2.
Stir in the honey and return the chicken to the sauce to heat thoroughly. Serve
(Taken from, with slight modifications, Mediterranean Cookery , author unknown)
