duane@cg-atla.uucp (Andrew Duane) (01/22/88)
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.RH MOD.RECIPES-SOURCE CHICKEN-CINN-1 M "30 Oct 87" 1988
.RZ "CINNAMON CHICKEN" "Chicken with tomatoes and cinnamon"
.IH "Serves 6\-8"
.IG "5 lbs" "chicken," "2 kg"
cut up (1 large chicken or 2 small chickens)
.IG "2" "onions",
diced
.IG "5" "garlic cloves"
.IG "\(14 lb" "butter" "100 g"
.IG "\(12 cup" "vermouth or sherry" "100 ml"
.IG "2 oz" "brandy" "50 ml"
.IG "\(14 tsp" "cinnamon" "1 ml"
.IG "1 tsp" "cayenne pepper" "5 ml"
.IG "1 tsp" "tomato paste" "5 ml"
.IG "\(12 lb" "ripe tomatoes," "200 g"
diced
.PH
.SK 1
In a large casserole, saut\z\(aae onions and garlic over medium heat
in butter until onions are soft.
.SK 2
Brown chicken pieces in the butter and
remove from pot as they are done.
.SK 3
When all chicken pieces are browned,
turn up heat, add vermouth and brandy to pot and stir until bubbling.
.SK 4
Turn heat down to low, add cinnamon, tomato paste,
and pepper, and stir until mixed.
.SK 5
Add chicken back to pot, and add
tomatoes. Cook over very low heat for at least 2 hours,
until chicken is tender.
.NX
Vary the seasonings to taste by leaving out the garlic or doubling it,
or by increasing or decreasing the amount of cayenne pepper. You can use
crushed red pepper flakes in place of the cayenne.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes preparation, 2 hours simmering.
.I Precision:
no need to measure, except the cayenne pepper.
.WR
Andrew L. Duane
Compugraphic Corp., Wilmington, Massachusetts, USA
{decvax,ulowell,ima,ism780c}!cg-atla!duane