3 c. a extra virgin olive soup
4 to 5 best chicken thighs with skin.
1 medium onion, finely chopped
6 medium garlic cloves, finely chopped
2 cans of peeled and chopped tomatoes
1 C. dried oregano
1 C. dried basil
1½ tbsp salt
½ lemon confit, finely sliced
½ cup pitted black olives
100 gr raw, shelled and deveined prawns
20 gr of feta cheese (you can not put it on, or put more than 20 gr)
fresh parsley for garnish
6-8 small fresh basil leaves, to garnish
Season chicken with salt and freshly ground black pepper.
In a large ovenproof skillet afterwards, put the olive oil to heat.
Add the chicken and cook for 10 to 15 minutes, watching or until golden.
(the chicken will not be fully cooked at this time, but will be finished later in the oven.)
remove the chicken pieces on a plate, cover and refrigerate for later.
In the same skillet, add the chopped onions and cook until tender and translucent, about 6-8 minutes. Add the garlic and cook for one minute.
Add the tomatoes, dried oregano, dried basil and salt, and cook for 30 minutes until the sauce is thick and fragrant.
Heat the oven to 200 degrees C.
Place the pieces of chicken, shrimp and lemon pieces in the sauce.
add pieces of feta cheese and place between shrimp and chicken.
sprinkle the olives on top and put in the oven for 15 to 20 minutes or until the sauce bubbles and the chicken is cooked through.
garnish with parsley and chopped basil leaves. Serve this hot sauce