Serves 4

• 8 chicken joints
• 1 kg of new potatoes,    peeled and left whole
• 2 medium onions, sliced
• 1 teaspoon of salt
• half a teaspoon of ground    black pepper
• 1 teaspoon of ground    cinnamon
• 2 tablespoons of extra    virgin olive oil
• 500g of fresh tomatoes,    peeled and chopped or    400g tin of tomatoes,    chopped
• 1 tablespoon of tomato    puree
• 500 ml of water

Mix all the ingredients together in large ovenproof dish and cover. Cook in a preheated oven on a moderate low heat for 2 hours.

Tips
Traditionally this dish is cooked in earthenware cooking pots.