This dish is prepared using the universal and ancient one-pot technique, which is here enlivened by considered spicing and the addition of lightly cooked vegetables at the end of the cooking process. Finally, it is thickened with pitta. All poached meat dishes are improved by cooking in strongly flavoured stock and this is no exception.
It is good practice to make chicken stock on a continuing basis, for it complements any meat and, in some cases, may be also used with fish. When yo