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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Thi is a traditional version of this Greek favorite Chicken and pasta dish. I m posting it for a board request. The source for the recipe is The Complete Book of Greek Cooking Ingredients:
3 -4 lbs chicken, cut into serving pieces |
salt and pepper |
1/4 teaspoon ground cinnamon |
6 tablespoons butter (divided) |
2 cups canned crushed tomatoes |
1 (6 ounce) can tomato paste |
1 teaspoon sugar |
3/4 cup water |
3 cinnamon sticks |
1 bay leaf |
1 cup onion, minced |
1 tablespoon garlic, minced |
1 lb macaroni |
1 cup kefalotiri, grated (fresh parmesan may be used if kefalotiri is not available) |
Directions:
1. Sprinkle chicken with salt and pepper and cinnamon.
2. In a Dutch oven, melt 2 Tablespoons butter and brown chicken until golden on all sides.
3. In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken.
4. Add cinnamon sticks and bay leaf.
5. In a medium-sized frying pan, melt 2 Tablespoons butter and saute onions, and garlic until onions are wilted.
6. Add to chicken.
7. Bring to a boil, cover, and simmer until chicken is tender, 50-60 minutes.
8. In the last 20 minutes, cook macaroni according to package directions.
9. Drain and empty into serving dish.
10. Brown remaining butter and pour over macaroni.
11. Place macaroni on a large serving platter.
12. Place chicken and sauce over macaroni and sprinkle with grated cheese.
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