Braised chicken in tomato sauce

Yield: 4 servings

Measure Ingredient
¼ cup Olive oil
3 pounds Chicken, cut into 8 pieces
3 cups Red onion, chopped
6 \N Whole allspice
1 \N Cinnamon stick
1 teaspoon Cumin
1 teaspoon Paprika
½ teaspoon Nutmeg
½ teaspoon Cloves
\N pinch Cayenne pepper
28 ounces Italian tomatoes, drained, juices reserved, chopped
1 cup Water
2 tablespoons Red wine vinegar
2 tablespoons Tomato paste
\N pinch Sugar
12 ounces Thick tubular pasta OR spaghetti
\N \N Parmesan cheese, freshly grated

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

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