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Categories:
olive oil chicken red onions allspice cinnamon ground cumin paprika ground nutmeg ground cloves cayenne pepper tomatoes water red wine vinegar tomato paste sugar Pasta Kefalotyri cheese
Viewed: 38 - Published at: 2 years agoIngredients
- 1/4 cup olive oil
- 1 3-pound chicken, cut into 8 pieces
- 3 cups chopped red onions
- 6 whole allspice
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Pinch cayenne pepper
- 1 28-ounce can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped
- 1 cup water
- 2 tablespoons (or more) red wine vinegar
- 2 tablespoons tomato paste
- Pinch of sugar
- 12 ounces 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.
