Braised Chicken in Aromatic Tomato Sauce

Braised Chicken in Aromatic Tomato Sauce
Braised Chicken in Aromatic Tomato Sauce
This dish known, as pastitsatha, is one that evolved from Corfu to stretch scant supplies of meat. Consisting of chicken, turkey, beef or veal braised in tomato sauce fragrant with spices, it is served over thick tubular pasta from Corfu called "perciatellli" (if you can't find it, use spaghetti). Kefalotyri is a nutty tasting hard cheese similar to Parmesan. It is available at Greek markets.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Greek Mediterranean Chicken Poultry Tomato Braise Valentine's Day Spice Cinnamon Clove Nutmeg Bon Appétit
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon paprika
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cloves
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • pinch of sugar
  • 1 cinnamon stick
  • pinch cayenne pepper
  • 6 whole allspice
  • Carbohydrate 87 g(29%)
  • Cholesterol 173 mg(58%)
  • Fat 51 g(78%)
  • Fiber 10 g(41%)
  • Protein 58 g(116%)
  • Saturated Fat 12 g(62%)
  • Sodium 471 mg(20%)
  • Calories 1035

Preparation Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; sauté 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; simmer over medium-low heat until chicken is very tender, about 35 minutes. Transfer chicken to platter. Tent with foil. Add 2 tablespoons 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 large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.

Preparation Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; sauté 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; simmer over medium-low heat until chicken is very tender, about 35 minutes. Transfer chicken to platter. Tent with foil. Add 2 tablespoons 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 large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.

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