8 chicken thighs
1/4 c. cooking oil
2 lg. tomatoes (or 1 can tomatoes)
2 lg. onions (sliced)
1/2 c. milk
4 cloves garlic, minced
1 1/2 tbsp. brown sugar
1 1/2 tbsp. lemon juice
1 1/2 tsp. red pepper
1 1/2 tsp. salt
2 bay leaves

In fry pan cook onion in oil. Add tomatoes and cook 5 minutes. Add chicken. Cook about 3 minutes on each side. Add rest of ingredients. Bring to a boil. Reduce heat. Cover and simmer about 50 minutes, stirring frequently. Remove cover and cook 10 more minutes to reduce liquid.