Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 28 oz Italian tomatoes, drained,
3 lb Chicken, cut into 8 pieces -juices reserved, chopped
3 c Red onion, chopped 1 c Water
6 Whole allspice 2 tb Red wine vinegar
1 Cinnamon stick 2 tb Tomato paste
1 ts Cumin pn Sugar
1 ts Paprika 12 oz Thick tubular pasta OR
1/2 ts Nutmeg -spaghetti
1/2 ts Cloves Parmesan cheese, freshly
pn Cayenne pepper -grated

Heat oil in a large Dutch oven over med-high heat. Add chicken pieces
in batches and cook until brown on all sides, about 8 minute 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 and simmer over med-low heat until chicken is
tender, about 35 minutes.

Transfer chicken to platter and tent with aluminum foil. Add 2 Tbsp
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 a large pot of boiling salted watert until al dente,
drain. Transfer pasta to platter, top with chicken, sauce and cheese.

From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of
Discovery' Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95

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