Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Whole chicken; cut into 8 ;seeded and finely chopped,
;serving pieces ;(prefer plum tomatoes), or
Salt ;1 cup drained, chopped,
Black pepper; freshly ground ;canned plum tomatoes
4 tb Butter 2 tb Tomato paste
1/4 c Olive oil 1/2 c Chicken stock; fresh or can
1 1/2 c Onion; finely chopped 1 Cinnamon stick; 4 inch long
1 tb Garlic; finely chopped Kefalotiri; freshly grated
6 Tomato; fresh, ripe, peeled, ;or use parmesan cheese

Pat the chicken completely dry with paper towels and season the
pieces liberally with salt and a few grindings of pepper. In a heavy
10 to 12 inch skillet, melt the butter in the oil over moderate heat.
When the foam begins to subside, add the chicken a few pieces at a
time, starting them skin side down and turning them with tongs.
Regulate the heat so that the chicken colors quickly and evenly. As
the pieces brown, transfer them to a plate.
Pour off all but a thin film of fat from the skillet and add the
onions and garlic. Stirring frequently, cook for 8 to 10 minutes, or
until the onions are lightly colored. Stir in the tomatoes, tomato
paste, chicken stock, cinnamon stick, 1/2 teaspoon of salt and a few
grindings of pepper.
Bring to a boil, then return the chicken to the skillet and baste it
thoroughly with the sauce. Reduce the heat to low, cover tightly and
simmer, basting occasionally, for about 30 minutes, or until the
chicken is tender. Taste for seasoning.
To serve, arrange the pieces of chicken attractively on a heated
platter and spoon the sauce over them. Or serve, as is often done in
Greece, with any type of hot pasta. Mound the pasta in the middle of
a deep platter and ladle the sauce over it, tossing the strands about
to coat them evenly. Arrange the chicken around the pasta and serve
at once, accompanied by freshly grated kefalotiri or Parmesan cheese.

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Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 02-05-95

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