2 tablespoons olive oil
1/2 onion, chopped
1 small yellow squash, chopped
6 skinless, boneless chicken breast halves
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger root ginger root
1 tablespoon dried minced onion
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons dried parsley
6 cloves garlic, minced
4 medium red chile peppers, seeded and chopped
1 tablespoon dried oregano
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley, garnish with parsley relish
Heat oil in a saucepan over medium heat. Stir in onion and saute until translucent. Add chicken and stir-fry until golden brown, about 10 minutes; remove chicken and set aside.
Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, ginger, onion, salt, pepper, parsley and chiles. Bring to a boil; reduce heat to low. Reduce heat to low and simmer for about 5 minutes.
Add chicken and cook for 5 minutes; stir-fry until no longer pink and juices run clear. Stir-fry chicken mixture with garlic, ginger, onion, onion garlic, ginger, chiles and oregano.
Return chicken mixture to pan and pour in chicken broth and water. Bring to a boil, stirring constantly, for 2 minutes or until thickened. Reduce heat to medium; stir chicken mixture with garlic, ginger, onion, onion garlic, ginger, chiles and oregano. Bring to a boil, stirring constantly, for about 45 minutes. (Note: This recipe makes enough to cover chicken, but I usually like to keep it refrigerated.)
Stir in parsley and chives. Simmer for about 2 more minutes, stirring occasionally. Serve on chicken or rice with sauce.