| 15 | 50 | 695 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 20 min | 4 |
| 1 large | Carrots |
| 1 medium stalk(s) | Celery (diced) |
| 1 tsp | Cumin |
| 1/2 tsp | Garlic (mashed) |
| 1 tsp | Granulated sugar |
| 6 medium | Green olives (pitted) |
| 2 medium | Lemon (cut into half) |
| 1 tsp | Oregano, dried |
| 3 tbsp | Poultry seasoning |
| 2 medium | Tomato (cut into quarters) |
| 2 tbsp | Sunflower oil |
| 2 medium pepper(s) | Green bell pepper |
| 1 onion(s) | Sweet onion (chopped into fine strips or rings) |
| 1 tbsp | Tomato sauce, canned |
| 908 gm | Whole Chicken (cut into pieces, leave bone in) |
In a bowl mix the chicken, oregano, onion, squeeze lemon juice, celery, tomatoes, olives, vegetables, a pinch of salt and garlic. Marinate for 30 minutes.
In a pot heat up the oil, put in the poultry seasoning, cumin and sugar, then cook until the sugar gets to a lightly brown colour.
Add the chicken by itself and cook until meat is light brown, make sure to flip as needed.
Add enough water until it covers the chicken, then heat until water gets to a boil.
Add the remaining ingredients, cover and and simmer until all the ingredients are tender, adjust water if necessary until a sauce is formed.
| Fruit | 0.5 |
| Meat | 2.5 |
| Vegetables | 3.3 |
