8 Chicken pieces (thighs, drumsticks or a mixture of the two), skin removed
2 medium onions, peeled and sliced
4 garlic cloves, peeled and crushed
Juice and zest of one lime
1 tbsp dried oregano or leaves from 3-4 sprigs of fresh oregano
2-3 bay leaves
sea salt and freshly ground black pepper
1x400g tin tomatoes
2 tbps tomato puree diluted in 150ml water or chicken stock
1 tsp cinnamon
A small handful of flat-leaf parsley, coarsely chopped
Preheat the oven to 180
Place the chicken on a roasting tray with the onions, garlic, lime juice, oregano, bay leaves and season with salt and pepper.
Liquidise the tin tomatoes or break down with a fork and scatter over the chicken. Mix in the tomato puree and sprinkle the cinnamon over the chicken pieces.
Place in the oven and cook for 1 hour. Add some water if it gets too dry. Check it is ready with a skewer or sharp knife.
Sprinkle with the chopped parsley and serve with roast potatoes or a crisp salad.
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