| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | May 1995 | 1 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Chicken, cut into 8 pieces | |
| 3-pound | ||
| 3 | c | Chopped red onions |
| 6 | Whole allspice | |
| 1 | Cinnamon stick | |
| 1 | t | Ground cumin |
| 1 | t | Paprika |
| 1/2 | t | Ground nutmeg |
| 1/2 | t | Ground cloves |
| 1 | pn | Cayenne pepper |
| 1 | Whole Italian-style | |
| tomatoes drained juices | ||
| reserved tomatoes | ||
| chopped 28-ounce | ||
| 1 | c | Water |
| 2 | T | Red wine vinegar, or more |
| 2 | T | Tomato paste |
| 1 | Pinches sugar | |
| 12 | oz | Perciatelli pasta or |
| spaghetti | ||
| Freshly grated kefalotyri | ||
| cheese or | ||
| Parmesan cheese | ||
| minutes. | ||
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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 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; Converted by MM_Buster v2.0n.
A Message from our Provider:
“Sin: it seemed like a good idea at the time”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2426
Calories From Fat: 1412
Total Fat: 160.3g
Cholesterol: 299.4mg
Sodium: 8719.1mg
Potassium: 2617.1mg
Carbohydrates: 96.2g
Fiber: 19.2g
Sugar: 23g
Protein: 159.5g