FRIJE

Instructions

• 1.   pepper
  Slice the chicken breast and onion into strips.
  Sauté the onions with the meat in a pan with olive oil over medium heat.
  When the meat pieces are nicely browned, add 100g of water and the bouillon cube. Mix well with a spatula until the bouillon cube is completely dissolved.
  Add the fig jam and herbs de Provence and let it reduce for 5 minutes, still over medium heat.
  Dissolve the cornstarch in the remaining 25g of water and add it to the sauce. Stir until the sauce thickens and coats the meat pieces well.
  Season with pepper to taste (the bouillon cube is salty enough) and serve hot with rice or couscous.