John Myers
Ingredients for 2 servings:
- 500 g chicken leg(s)
- 800 g tomatoes, peeled, from the can
- 1 can chickpeas, drained weight 265 g
- 6 large onions
- 3 cloves garlic
- 1 tsp, heaped oregano, dried
- some salt and pepper
- 1 tbsp olive oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
A chicken dish, served in Portugal in many variations as a braised dish. I used only two legs here. A whole Galinha can easily weigh 2.5-3 kg.
Peel the onions and garlic. Dice the garlic, not too finely. Halve the onions and then cut lengthwise into slices about 1 cm thick. Place the chickpeas in a sieve and let them drain. Heat the oil in a casserole dish and brown the chicken thighs on all sides. Then add the tomatoes and their liquid, the onions, garlic, oregano, the chickpeas, and a pinch of salt. Bring everything to a boil. Make sure the chicken pieces are skin-side up in the pan. Cover the pan and simmer for 50-60 minutes over low heat. Finally, season with salt and pepper. Potatoes go very well with this dish. In Portugal, bread is served with every dish. This dish has a lot of sauce, which is also wonderful with pasta the next day.
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