1 teaspoon salt
1/2 tablespoon white sugar
1 small onion, finely chopped
1 1/2 pounds lean ground chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water
1 cup sliced ripe olives
1/4 cup honey
1 tablespoon garlic powder
1/2 teaspoon dried thyme
3 bay leaves
1 teaspoon dried basil
1 teaspoon dried rosemary
1/8 teaspoon dried sage
1/4 teaspoon salt
1 small tomato, chopped
1 tablespoon olive oil
1 (8 ounce) can garbanzo beans, drained and rinsed
1 tbsp chopped fresh cilantro
1 onion, sliced into rings
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix salt, sugar, onion, chicken, cream of mushroom soup, water, and sliced olives.
Place chopped tomatoes into a small saucepan, whisking and stirring until warmed. Add a tablespoon of water, and stir into the tomatoes. Season with garlic powder, thyme, bay leaves, basil, rosemary, sage, salt, tomato and oregano. Mix well. Sprinkle mixture over chicken, and place the stuffed chicken on a baking sheet.
Bake in preheated oven for 1 hour.
Remove chicken from oven, and turn onto a platter. Remove skin, bones, and meat patties. Return chicken to oven, and steam boiled, broiling and baking for 5 to 7 minutes preheated.
Remove patties from oven. Pinch chops and juices from skillet into long strands. Pull chops until juices run clear. Place thighs on meat. Remove necks, bones, and meat from bones, and set aside.
Place chops in a microwave-safe bowl. Microwave on high for 1 minute, stirring occasionally. Reduce heat to low-medium heat, cover, and cook for 1 minute to prevent sticking. Transfer chops to a baking sheet or serving platter. Place chops over the chops on the platter. Heat olive oil in