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Ferakh bel Tamatem

This is a quick and simple way of cooking chicken.

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon butter
1 tablespoon sunflower or vegetable oil
4 boned chicken breast halves, with or without skin
Salt and pepper
4 cloves garlic, crushed
1 pound tomatoes, peeled and cut into small pieces
1–2 teaspoons sugar
1/2 teaspoon cinnamon

Preparation

  1. Step 1

    Heat the butter with the oil in a skillet. Put in the chicken breasts, season with salt and pepper, and brown them lightly on both sides.

    Step 2

    Add the garlic, tomatoes, sugar, and cinnamon. Cook for 15–20 minutes, or until the chicken is done but still juicy.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternChicken BreastChickenPoultryTomatoVegetableMainDinnerNut FreeGluten FreeEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerSauteCookbooks
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