Eight organic chicken thighs cooked on low fire in half a cup soy sauce, half a cup water and juice of two lemons. Thirty minutes later, with a slotted spoon, they were transferred into a separate pan with sizzling hot olive oil.
Then I wait.
When they turned brown on all sides, I stirred in some thinly sliced onion, crushed garlic and tomato sauce. Then I spooned in the lemon-soy sauce mix that was set aside earlier. Brought to a boil and simmered for 20 minutes.
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