Braised Chicken in Aromatic Tomato Sauce
Keys: Poultry
Yield: 1 servings
Ingredients:
1/4 cup Olive oil
1 x Chicken, cut into 8 pieces (3-pound)
3 cup Chopped red onions
6 whl allspice
1 x Cinnamon stick
1 tsp Ground cumin
1 tsp Paprika
1/2 tsp Ground nutmeg
1/2 tsp Ground cloves
1 pch Cayenne pepper
1 can Whole Italian-style tomatoes, drained, juices
reserved, tomatoes chopped (28-ounce)
1 cup Water
2 tbl Red wine vinegar, (or more)
2 tbl Tomato paste
1 pch sugar
12 oz Perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese
Method:
Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in
batches and cook until brown on all sides, about 8 minutes 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; simmer over medium-low heat until chicken is very tender, about
35 minutes.
Transfer chicken to platter. Tent with foil. Add 2 tablespoons 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 large pot of boiling salted water until tender but still
firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce
and cheese.
Serves 4.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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