To prepare tomato marinade, sautee shredded carrot, tomatoes and onion in a part of oil, add dried flour, dissolved with a part of stock, pepper, grated garlic, the remaining stock and cook through until thickens.

Divide chickens into pieces, fry, put on greased frying pan, pour with marinade and stew in oven.

Season prepared chickens with minced greens, top with lemon slices.

Serve with fresh tomatoes and cucumbers salad.