'4 chicken thighs and 4 breast pieces (1.2 kg) without skin'
'1 tablespoon more 1/2 teaspoon of salt'
'5 cloves of garlic, minced'
'1/4 cup of olive oil (60 ml)'
'1 1/2 cups of water (360 ml)'
'1 can of tomato puree (400 g)'
'1 teaspoon of sweet herb seeds'
'1/2 cup of black olives without pit (70 g)'
''
'For the polenta'
'2 cups of cornmeal (150 g)'
'2 chicken bouillon tablets dissolved in 4 cups of hot water (960 ml)'
'4 chicken thighs and 4 breast pieces (1.2 kg) without skin'
'1 tablespoon more 1/2 teaspoon of salt'
'5 cloves of garlic, minced'
'1/4 cup of olive oil (60 ml)'
'1 1/2 cups of water (360 ml)'
'1 can of tomato puree (400 g)'
'1 teaspoon of sweet herb seeds'
'1/2 cup of black olives without pit (70 g)'
''
'For the polenta'
'2 cups of cornmeal (150 g)'
'2 chicken bouillon tablets dissolved in 4 cups of hot water (960 ml)'
'In a bowl, season the chicken thighs and breast pieces with salt and garlic'
'Reserve.'
'In a large pan, heat the olive oil over high heat for about 1 minute.'
'Add the reserved chicken and fry, stirring occasionally with a wooden spoon, until golden brown (about 3 minutes)'
'Pour in 1/4 cup of water and scrape the bottom of the pan well with a wooden spoon.'
'Add the canned tomato puree with its liquid, remaining water, and sweet herb seeds
Cover the pan, reduce heat to low, and simmer, stirring occasionally, until the chicken is tender (about 35 minutes)'
'Add the black olives.'
'Prepare the polenta: combine cornmeal and chicken bouillon in a large pan and cook over high heat, stirring constantly, until thickened (about 10 minutes).'
'Distribute the polenta among four plates'
'Place the chicken on top and serve immediately.'
'892 calories per serving'
