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1
Make a stew with olive oil and chopped onion.
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2
Add the spices and keep stirring to release their aromas.
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3
Add the chopped peeled tomatoes and let it cook for a little. Add the chicken and cut it into small pieces.
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4
Cook over medium heat and with the covered pan to creating some sauce.
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5
If necessary, add a little water.
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6
Finally add the coconut milk, salt and let boil.
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7
Garnish it with chopped coriander.
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8
In a pan put the rice and twice as much water, a pinch of salt and the lemon and dried parsley.
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9
Cook for capped and moderate heat.
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10
As the water is evaporating it will create a hole, this is a sign of running out of water.
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11
Turn off the heat and separate the rice with a fork.
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12
Garnish with fresh chives and lemon bud.
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13
While the chicken cooks, you can prepare the bread.
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14
Just mix the flour with the melted and cooled butter, water and a pinch of salt.
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15
Knead until it's a smooth dough and well connected.
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16
Let stand for 10 minutes.
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17
Divide the dough into 8 equal parts and shape balls.
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18
Sprinkle the kitchen counter with flour and spread with the rolling pin until they are with a thin thickness.
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19
Heat a pan (without no fat whatsoever) and toast it both sides.
