Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 4-lb frying chicken, cut 8's 1 ts Thyme leaves
6 tb Olive oil Salt pepper to taste
6 ea Medium onions, sliced rings 1/2 ts Allspice
1 ea Clove garlic, minced 1/8 ts Mace
1 ea 16-oz can stew tomatoes 1/2 c Water

Brown the chicken in 2 TBS of the oil in a heavy saute pan and set
aside. Drain the pan, add the remaining oil, and simmer the onions
very slowly, covered, for about 15 minutes or until soft. Remove the
cover, add the garlic, and saute until the onions are golden. Add the
tomatoes and simmer a few minutes. Then add the chicken, thyme,
salt, pepper, allspice, mace, and water. Cover and cook for a half
hour until the chicken is tender, adding water if the sauce is too
thick.

Adapted from a recipe in "Jewish Cooking in America" by Joan Nathan
Submitted By RICHARD DOUVILLE On 04-02-95

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