BASQUE STYLE HALAL CHICKEN
-4 Réghalal chicken thighs
-2 red bell peppers
-1 green bell pepper
-pinch of thyme
-3 cloves garlic, crushed
-1 bay leaf
-2 chopped onions
-pepper and salt
Place the tomatoes in a pan of boiling water.
Remove them, then peel them and cut them into thin chunks.
De-seed the bell peppers, cut the red one into cubes and the green one into strips.
Pour the equivalent of 2 tablespoons of olive oil into a large frying pan or a large cooking pot and fry the onions over a moderate heat.
After 3-4 minutes, add the tomatoes, the garlic and the peppers.
Season with salt and pepper and leave to simmer for 1/2 an hour.
Put the vegetables in a dish to one side.
Add 2 tablespoons of olive oil to the cooking pot.
Brown the halal chicken pieces on all sides over a moderate to high heat.
Season with salt and pepper.
Put the vegetables back into the cooking pot with the chicken over a low heat.
Sprinkle with thyme, a small pinch of Provence herbs and add the bay leaf.
Pour in a glass of water.
Cover and simmer for about 40 minutes (until the chicken is cooked)
Serve with a sprinkling of coarsely chopped parsley.