Chicken Braised With Cinnamon And Cloves
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 5 | Servings | |
INGREDIENTS
| 1 | Frying or roasting chicken* | |
| 1 | Lemon, juice only | |
| 4 | T | Sweet butter & oil, mixed |
| 1/2 | c | Dry white wine, optional |
| 1 1/2 | lb | Peeled, chopped tomatoes |
| 1 | T | Tomato paste, mixed w/ water |
| 1/4 | c | Water to mix w tomato |
| paste | ||
| 1 | Large stick cinnamon | |
| 3 | Whole cloves | |
| Salt & freshly ground pepper | ||
| Fresh parsley or watercress |
INSTRUCTIONS
Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life begins with Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 465.5mg
Potassium: 635.3mg
Carbohydrates: 13.8g
Fiber: 3.1g
Sugar: 7.9g
Protein: 2.6g