Braised chicken with string beans

Finely chop the large onion and cook it in olive oil over medium heat 8 to 10 minutes until soft and golden.

Thinly slice the garlic; snip the ends off the string beans.

Add the garlic and cook over medium-low 3 to 5 minutes until soft and golden.

Add the chicken pieces unbrowned with a teaspoon of salt, a teaspoon of sweet paprika, a pinch of red pepper flakes, a quarter to half teaspoon of black pepper, a teaspoon of dried oregano and the pureed tomatoes.

Bring to a boil, reduce to medium, cover and cook 40 minutes, stirring now and then so the chicken does not burn.

Add the string beans with about half a teaspoon of salt and cook on lowish heat another 40 minutes until tender, adding half a cup of water if it needs liquid.

Variation: add big potato chunks with the string beans; they take the same time.

Finish with finely chopped parsley or dill; serve with toasted bread or cauliflower rice, and feta if liked.