2 tablespoons olive oil
1/2 cup dried red chile peppers
2 cloves garlic, minced
1/3 cup chopped onion
1 medium onion, chopped
1 tablespoon olive oil
3 tablespoons canned tomato paste
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 tablespoon allspice powder
2 teaspoons dried basil
2 teaspoons dried sage
1 teaspoon fresh thyme
1/2 teaspoon dried oregano
2 teaspoons dried dill weed
2 teaspoons dried oregano
2 teaspoons dried minced onion
2 teaspoons dried rosemary, divided
Place olive oil, chilies, garlic, onion, olive oil and tomato paste in large saucepan over medium heat. Stir constantly, or the sauce may brown and boil over.
Stir chicken into tomato sauce. Cover saucepan, and cook over low heat for about 15 to 20 minutes, or until no longer pink and juices run clear. Remove chicken from marinade; drain on paper towels. Discard marinade.
Perform chicken marinade and top with chicken sauce.
Cook chicken meat over low heat for about 20 minutes, uncovered, in a microwave oven or in a ceramic dish on a medium-high heat, about 5 minutes per side, until cooked through.