Braised Chicken in Aromatic Tomato Sauce
1/4 cup of Olive oil
one 3 pound Chicken; cut into 8 pieces
3 cups of chopped red onions
6 Whole allspice
1 Cinnamon stick
1 teaspoon of ground cumin
1 teaspoon of paprika
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
1 pinch Cayenne pepper
1 can of Whole Italian-style tomatoes, chopped, reserve liquid
1 cup of water
2 tablespoons of Red wine vinegar; (or more)
2 tablespoons of tomato paste
A pinch of sugar
12 ounces Perciatelli pasta
Freshly grated kefalotyri or Parmesan cheese
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.
Bon Appetit May 1995 Converted by MC_Buster. Per serving: 3878 Calories (kcal); 292g Total Fat; (67% calories from fat); 263g Protein; 50g Carbohydrate; 1358mg Cholesterol; 1346mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 36 Lean Meat; 1 Vegetable; 0 Fruit; 36 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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