1 1/2 tablespoons water
2 tablespoons brown sugar
1 teaspoon vegetable oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon Greek seasoning
1 tablespoon cardamom seeds
1 1/2 tablespoons chicken bouillon granules
1 teaspoon salt
3 tablespoons chopped fresh parsley
6 skinless, boneless chicken breast halves
4 medium tomatoes, halved
2 pounds chicken stock
In a medium saucepan, stir together water, sugar, oil and onion and saute, stirring occasionally, until water is incorporated.
Add garlic, celery, pumpkin puree, chicken bouillon, salt, parsley and tomatoes. Bring to a boil. Reduce heat, cover and simmer for 1 1 to 1 1 hour.
Return chicken to remaining water, reduce heat, add poultry stock, cover and simmer for 2 to 3 hours, stirring occasionally.
Remove meat from marinade and stir in tomato, chicken stock, parsley and tomatoes. Transfer to stock and cook for 1 to 1/2 hour, stirring constantly. To serve, divide remaining marinade among 4 bowls.