Braised chicken in tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 3 | pounds | Chicken, cut into 8 pieces |
| 3 | cups | Red onion, chopped |
| 6 | Whole allspice | |
| 1 | Cinnamon stick | |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cloves |
| pinch | Cayenne pepper | |
| 28 | ounces | Italian tomatoes, drained, juices reserved, chopped |
| 1 | cup | Water |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Tomato paste |
| pinch | Sugar | |
| 12 | ounces | Thick tubular pasta OR spaghetti |
| Parmesan cheese, freshly grated | ||
Directions
Heat oil in a large Dutch oven over med-high heat. Add chicken pieces in batches and cook until brown on all sides, about 8 minute per batch. Place chicken on platter. Add onions to Dutch oven, saute until tender, about 5 minutes. Add spices, stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven; cover and simmer over med-low heat until chicken is tender, about 35 minutes.
Transfer chicken to platter and tent with aluminum foil. Add 2 Tbsp vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt & pepper and more vinegar if desired. Remove from heat, cover to keep warm.
Cook pasta in a large pot of boiling salted watert until al dente, drain. Transfer pasta to platter, top with chicken, sauce and cheese.
From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of Discovery' Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95