• 1 chicken, about 2 ½ lbs, cut up
• juice of 1 lemon
• 2 tbsp butter
• 2 tbsp oil
• ½ cup chix broth (or white wine)
• 1 ½ lbs tomatoes, chopped
• 1 tbsp tomato paste
• ¼ cup water to mix with tomato paste
• 1 cinnamon stick
• 4-6 whole cloves
• Salt & freshly ground pepper
• Fresh parsley or watercress

Arrange the chicken in a non-aluminum bowl and rub all over with lemon juice.

Heat the butter and oil in a heavy fry pan with lid. Cook chicken over medium heat until lightly browned.

Add the broth (or wine) and continue cooking over low heat. S

tir in the tomatoes and tomato paste. Season with salt and pepper to taste.

Add the cinnamon and cloves in among the pieces, and cover.

Simmer over low heat for about 1 ½ hours or until the chicken is cooked through and the sauce has thickened.

(Conversely, you can bake in a slow oven (325° F) for the same amount of time.) Garnish with parsley or watercress. Serve with potatoes, pasta, cous cous, whatever…..