Cut the prepared chicken meat into pieces of approximately 1 oz (30-40 g) weight. Fry them in margarine until crisp and golden. Add onion, cut into stripes, tomato puree and slices of carrot. Continue frying for 4-5 minutes. Then turn the mass to a pot. Add slices of potato and some water, salt and spices. Braise in an oven until ready.

Sprinkle with finely cut parsley and dill greens before serving.