Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken pieces, skinned 1 tb Tomato paste
Salt and freshly ground 1 Cinnamon stick
-pepper 4 Cloves
3 tb Olive oil 6 Allspice berries
1 tb Butter 1 c Water
1 sm Onion, chopped 6 oz Artichoke hearts, drained
3 Garlic cloves, crushed -(optional)
1/2 c Dry white wine 1 tb To 2 tb chopped fresh
1 lb Ripe tomatoes, peeled, -parsley or cilantro
-seeded and chopped

Servings: 4

Sprinkle the chicken liberally with salt and pepper. Heat the oil with the
butter in a large casserole, add the chicken and fry over moderate heat for
about 5 minutes until browned on all sides. Remove from the pan with a
slotted spoon and set aside.

Add the onion and garlic to the pan and fry gently for about 5 minutes
until soft.

Return the chicken to the pan, pour in the wine, then add the tomatoes and
tomato paste and mix well. Let the mixture bubble for a few minutes.

Meanwhile, pound the spices with a pestle in a mortar. Add to the
casserole with the water and stir well to mix. Cover the pan and simmer
for about 45 - 60 minutes until the chicken is tender.

Add the artichokes (if using) about 10 minutes, before the end of cooking
time, to heat through. Taste and adjust seasoning, stir in the parsley or
cilantro and serve immediately.

Posted by Linda Davis

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