Remove the skin from chicken, and chop the carcass into pieces. Mix spices to put aside 1 teaspoon of the mixture, sprinkle the rest of the chicken on all sides.

Fry the chicken in the pan until Golden brown, 3-5 minutes on each side, and set aside in another bowl.

In a deep thick skillet, heat olive oil, sauté the onions and garlic on medium heat for 5 minutes, add remaining spices, sauté 1 minute, stirring constantly. Add the tomatoes, wine, broth (or water), zest and juice of lemon, bring the sauce to a boil. Add salt and pepper to taste. Put the chicken pieces in the sauce. The sauce should cover the meat to about 3/4

cover and send in a heated oven to 180 gr. to simmer for hour.

served with rice.