800 g chicken thigh fillet
1 ts salt
1 lemon (juice)
Some flour to roll the chicken in
3 onions, finely chopped
2 cloves garlic
2 tablespoons butter
2 tbsp tomato puree
3 Berber ts
2 dl water
2 dl dry white wine if necessary. apple juice
4 hard-boiled eggs
Place the chicken on a platter, sprinkle with salt and sprinkle with lemon juice. Let the chicken stand cold and marinate for min. 30 minutes, preferably overnight.
Roll the chicken pieces in flour and fry them golden in a little butter or oil.
Melt 2 tablespoons butter in a saucepan and add the onion. Let it simmer for a few minutes, before stirring in the tomato puree and barbers. Add water and stir. Add the chicken and cook under the lid for 30 minutes. Peel the eggs and put them in the pot. Cook for another 5 minutes.
Served with e.g. rice and salad or with injera, in the traditional way.
