Cinnamon Chicken

Serves

Six - eight people.

Hardware

???

Ingredients

5	lbs		chicken, skin removed
2			onions, diced
5	cloves		garlic
¼	lb		butter
½	cup		vermouth or sherry
2	oz		brandy
¼	tsp		cinnamon
1	tsp		cayenne pepper
1	tsp		tomato paste
½	lb		ripe tomatoes, diced

Procedure

1. In a large casserole, saute onions and garlic over medium heat in butter until onions are soft.

2. Brown chicken pieces in the butter and remove from pot as they are done.

3. When all chicken pieces are browned, turn up heat, add vermouth and brandy to pot and stir until bubbling.

4. Turn heat down to low, add cinnamon, tomato paste, and cayenne, and stir until mixed.

5. Add chicken back to pot, and add tomatoes. Cook over very low heat for at least 2 hours, until chicken is tender.

Notes

This can be prepared as two different dishes, depending on how you cut the chicken. I prefer to bone the chicken and cut it into either bite-size pieces or large chunks; however, you could cut the chicken into breasts, wings, thighs, etc.

You can 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.

Rating

Difficulty: Easy.

Time: ???

Precision: 1.

Source

Unknown.