Braised Chicken with Pineapple
Clean and wash the chicken in a solution of lemon juice or vinegar and salt water.
Dry the chicken on a clean towel.
Season with salt, pepper and a little of the chopped garlic.
Heat the margarine in a frying pan without browning.
Fry the chicken until slightly brown
Remove the chicken from the pan and place in an oven-proof dish. Skim off any brown bits from the pan.
To the pan, add chopped onion, green onions garlic, eschallot and celery, and fry.
Blend the stock, soy sauce, tomato ketchup and nutmeg. Pour over the chicken. Cover with a lid or tin foil.
Place the dish in oven (prevously pre-heated) at a temperature of 180°C and bake for 20 minutes.
Remove the lid, arrange sliced pineapple and chopped tomatoes on top (we placed the fruits and vegetables under and around the chicken).
Leave to cook uncovered for a further 15 minutes.
Decorate with chopped parsley.