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What You Need:
(To Serve: 6)
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One 3- to 4-pound chicken, cut into serving pieces
Salt and pepper to taste
¼ teaspoon ground cinnamon
6 tablespoons butter
2 cups canned crush tomatoes
One 6-ounce can tomato paste
1 teaspoon sugar
¾ cup water
3 sticks cinnamon
1 bay leaf
1 cup minced onions
1 tablespoon minced garlic
1 pound macaroni
1 cup grated kefalotiri cheese
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Translate this recipe:
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| How To Cook: |
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1. Sprinkle chicken with salt, pepper, and cinnamon. In a Dutch oven, melt 2 tablespoons butter and brown chicken until golden on all sides.
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2. In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken. Add cinnamon sticks and bay leaf.
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3. In a medium-sized frying pan, melt 2 tablespoons butter and saute onions and garlic until onions are wilted. Add to chicken. Bring to a boil, cover, and simmer until chicken is tender, 50 to 60 minutes.
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4. In the last 20 minutes, cook macaroni according to package directions. Drain and empty into serving dish. Brown remaining butter and pour over macaroni.
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5. Place macaroni on a large serving platter. Place chicken and sauce over macaroni and sprinkle with grated cheese.
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