1 large onion, chopped
3 cups water
1 tablespoon vegetable oil
1 pound chicken, cut into pieces
1 large tomato, chopped
1/3 cup white wine vinegar
1/2 teaspoon dried basil
1/3 cup dried parsley
2 teaspoons salt
1/2 teaspoon dried oregano
1/4 teaspoon dried black pepper
1/4 teaspoon dried garlic
1 teaspoon dried rosemary
1 teaspoon dried sage
2 teaspoons dried marjoram
1/4 teaspoon dried oregano, crushed
1 teaspoon dried salt
1/4 teaspoon dried mace
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried basil
1/2 teaspoon dried marjoram, crushed
1/3 cup raisins
1/3 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
1/8 teaspoon dried thyme
1/8 teaspoon dried coriander
1/8 teaspoon dried rosemary
1 teaspoon dried basil
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried basil
Place onion in a large, nonstick skillet. Cook over medium heat until onion is tender. Stir in water, oil, tomatoes, vinegar and basil. Cover, reduce heat to medium-low, and simmer 15 minutes.
Stir in parsley, salt, oregano, marjoram, garlic, rosemary, sage, marjoram, salt, black pepper, white wine vinegar, and parsley. Bring to a boil over medium-high heat, stirring constantly, and reduce heat to medium. Cover, reduce heat to low, and simmer 20 minutes.
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