| 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 |
ts |
Ground cumin |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground cloves |
| 1 |
pn |
Cayenne pepper |
| 1 |
cn |
Whole Italian-style tomatoes; drained, juices |
|
|
; reserved, tomatoes |
|
|
; chopped (28-ounce) |
| 1 |
c |
Water |
| 2 |
tb |
Red wine vinegar; (or more) |
| 2 |
tb |
Tomato paste |
| 1 |
|
Pinches sugar |
| 12 |
oz |
Perciatelli pasta or spaghetti |
|
|
Freshly grated kefalotyri cheese or |
|
|
; Parmesan cheese |
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 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.
A Message from our Provider:
“Nothing ruins the truth like stretching it.”