1Make a stew with olive oil and chopped onion.
2Add the spices and keep stirring to release their aromas.
3Add the chopped peeled tomatoes and let it cook for a little. Add the chicken and cut it into small pieces.
4Cook over medium heat and with the covered pan to creating some sauce.
5If necessary, add a little water.
6Finally add the coconut milk, salt and let boil.
7Garnish it with chopped coriander.
8In a pan put the rice and twice as much water, a pinch of salt and the lemon and dried parsley.
9Cook for capped and moderate heat.
10As the water is evaporating it will create a hole, this is a sign of running out of water.
11Turn off the heat and separate the rice with a fork.
12Garnish with fresh chives and lemon bud.
13While the chicken cooks, you can prepare the bread.
14Just mix the flour with the melted and cooled butter, water and a pinch of salt.
15Knead until it's a smooth dough and well connected.
16Let stand for 10 minutes.
17Divide the dough into 8 equal parts and shape balls.
18Sprinkle the kitchen counter with flour and spread with the rolling pin until they are with a thin thickness.
19Heat a pan (without no fat whatsoever) and toast it both sides.