- 2 tbsp olive oil
- 1 packet of dried beans (soaked overnight)
- ½ lemon
- 1 onion, diced
- 2 carrots, diced
- 1 bunch of celery & leaves, diced
- 1 tin Italian tomatoes
- 1 litre of vegetable stock
- Salt and pepper
- Fresh coriander
Loosen the skin of the chicken and carefully spread the thyme in between the skin and meat. Place the lemon in the cavity.
Completely coat the chicken with the seasoned flour.
Heat the oil in a pot and fry the chicken until golden brown, turning continuously. Remove the chicken from the pot.
Add the garlic, chilli, onion, brinjal, carrot, green pepper and rosemary into the pot and fry gently for 5 minutes.
Add the tomatoes, tomato puree, stock powder, vinegar and sugar, bring to the boil, cover and simmer for 15 minutes.
Place the chicken in the pot, breast down, and spoon some of the vegetable mixture over the chicken. Cover, bring to the boil and boil gently for 30 minutes.
Place the lidded pot in the Wonderbag for 3 hours to finish cooking.
Garnish with chopped fresh parsley.