Chicken leg pieces 6-7 (you can use whole chicken also) Carrots 2 Celery ribs 3 Fresh Rosemary leaves 1 tsp Onion 1 (medium sized) Garlic 2-3 large cloves Tomato 1 (small) Pinch of dry oregano All-purpose flour 1 tsp Cheese 4 tbsp (I used cheddar cheese) 2 tbsp. oil (I used olive oil) Salt to taste
Rub salt on the leg pieces and keep for an hour. Cut the
carrots and celery ribs into cubes. Take a big bowl; pour 4-5 cups of water. Put
the chicken pieces, carrots, celery ribs, and rosemary into the bowl. Boil for
30-40 minutes. Let it cool down. In the mean time chop onion and tomato. Slice
the garlic cloves very thinly. After the bowl cool down take out the chicken
pieces. Strain the chicken broth. You can keep the vegetable for future use. (I
made soup with the boiled vegetables). Take 2 cup of chicken broth; keep the
rest of the chicken broth for future use. Heat oil in a wok; add oregano. When the
nice aroma starts coming, add onion, tomato, garlic, and sauté for few minutes.
Add all-purpose flour and sauté another few minutes. Add one cup of chicken
broth, and bring it to boil. Add soon as the gravy started thicken add the
chicken pieces, and another cup of chicken broth. Sprinkle cheese over it and
boil for 8-10 minutes.