LEMON CHICKEN IN TOMATOES WITH GARBANZO BEANS AND SPINACH

This dish can be made for vegan guests by substituting three packages (300 gr. each) of tofu in place of the chicken. Cooking time for vegan version should then be reduced by 30 minutes.

Makes six to eight servings.

12 skinless chicken legs

800 gr. crushed tomatoes

400 gr. water

1 Tbsp. tomato paste from a tube (or one

small container)

1 onion, chopped coarsely

1 fennel, chopped coarsely

4 cloves garlic, peeled and chopped

coarsely

2 Tbsp. olive oil

1 Tbsp. brown sugar, honey or maple

syrup

2 crushed dried Persian black limes 1 Tbsp. pickled lemon

½ cup fresh lemon juice

3 kaffir lime leaves

1 fresh spicy green pepper, chopped Salt and pepper, to taste ½ tsp. nutmeg

½ tsp. fennel seeds

Beef stock (or water with a little Worcestershire sauce)

1 cup cooked garbanzo beans

400 gr. rinsed spinach or Swiss chard leaves Zest of ½ a lemon

In a flat-bottomed pot, add all of the ingredients, except for the spinach, garbanzo beans and lemon zest. Cook over medium flame and bring to a boil.

Lower the flame, cover the pot, and cook for one hour. Shake the pot every once in a while so that the sauce covers all of the chicken and vegetables. When the chicken has almost finished cooking, uncover the pot and let the liquid evaporate so that the sauce thickens.

Add the garbanzo beans and cook for another couple minutes. Sprinkle the spinach leaves on top and let them soften for a few minutes. Stir gently, adjust seasoning and then sprinkle lemon zest on top. Turn off the flame and let the pot soak up the flavors for a few minutes.