• 1 pkg Pick of the Chicken
• Juice of 1 lemon
• 2 tbsp butter
• 2 tbsp oil
• ½ cup chix broth (or white wine)
• 1 28oz can tomatoes, with juice, chopped
• 1 tsp cinnamon
• 1/2 tsp cloves
• Salt & freshly ground pepper
• Fresh parsley or watercress

Arrange the chicken in a 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. Stir in the tomatoes. Season with salt and pepper to taste. Add the cinnamon and cloves and cover. Simmer over low heat for about 1 ½ hours or until the chicken is cooked through and the sauce has thickened. (Or, 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…