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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken thigh fillets with tomato sauce, celery and carrots. Ingredients:
200 grams tomato paste |
25 grams stock cube |
550 grams chicken |
10 grams mushroom |
150 grams onion |
500 grams water |
4 cup celery |
1 cup carrots |
1/4 cups lemon juice |
20 small olives |
10 cloves garlic |
Directions:
1. Remove the skin and fat from the chicken. Fill the insides with celery, carrots and garlic, then roll the thigh fillets up.
2. Seal the meat in a non stick pot.
3. Add the mushroom and any extra celery, and the onion.
4. Mix tomato paste, lemon juice, olives, stock cubes and water.
5. Add to pot and reduce heat.
6. Leave till sauce reduces by half, then switch heat off.
7. Serve.
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