This is another recipe from my grandmother and it is always a success with the children. You can serve it with rice or with cous-cous though my grandma always served it with crusty bread.
- 4 chicken thighs
- 1 onion (chopped into in moon-like slices)
- 1 clove of garlic (also in slices)
- 1/2 a red pepper (chopped thinly)
- 2 carrots (chopped into small squares)
- 2 apples
- 2 table spoons of vinegar
- 1 glass of water
- 1 bay leaf
Put the oil (2-3- table spoons) in a pan and heat it under medium heat. Salt the chicken and fry it on all sides until if becomes golden. Take it out of the pan and reserve it for later.
In the same oil fry the onions, red pepper, garlic and carrots (first over high heat but then lower it) Add a little bit of salt to the vegetables. When the veg become soft add the chicken back to the pan. Wait for 3 minutes and add the vinegar. Let it bubble for a couple of minutes and add the water and bay leaf. Then cover the pan and let it all simmer for 20 minutes.
Peal and core the apples and cut them into quarters. Add them to the pan, cover the pan once again and let it all simmer for another 15 minutes until the apples are soft.
This dish tastes even better the following day.