Chicken in Tomato Sauce

1. 1 Whole chickenpack 1.6 kg ≈ $7.15 195 g
2. 2 Canned tomatoespack 400 g ≈ $1.30 80 g
3. 3 Onions≈ $1.60 per kg 35 g
4. 4 Lemon≈ $4.70 per kg 7 g
5. 5 Honey 4 g
6. 6 Soy sauce 3 ml
7. 7 Sunflower oil 12 ml
8. 8 Salt 2 g
9. 9 Tomatoes≈ $4.67 per kg 70 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the chicken into portions. Heat oil in a saucepan and brown the chicken on both sides for 6–8 minutes until golden.

2. Add the chopped onion³ and sauté for 3 minutes.

3. Slice the fresh tomatoes⁹, mash the canned² ones with their juice, and add everything to the chicken.

4. Cover and simmer over low heat for 20 minutes, stirring.

5. Add the honey, lemon⁴ juice, and soy sauce, and salt.

6. Simmer for another 10 minutes until done: the meat is tender, the juices run clear when pierced, and the sauce has thickened.

In short

• In the planner this dish is cooked for two days: reheat on day two.