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Braised Chicken in Aromatic Tomato Sauce (Pastitsatha)

  • Prep Time
    15 minutes
  • Cook Time
    15 minutes
  • Serving
    4 People
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Ingredients (4 servings)

1 (3 pound) chicken, cut into 8 pieces

3 cups chopped red onions

12 ounces perciatelli pasta or spaghetti

1 (28 ounce) can whole Italian−style tomatoes (drained, juices reserved, tomatoes chopped)

6 whole allspice

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 teaspoon paprika

Pinch cayenne pepper

2 tablespoon (or more) red wine vinegar

2 tablespoon tomato paste

1/4 cup olive oil

1 cinnamon stick

Pinch of granulated sugar

Freshly grated Kefaltyri cheese or Parmesan cheese

1 cup water


Heat the oil in a heavy, large Dutch oven over medium−high heat. Add the chicken in batches and cook about 8 minutes until brown on all sides. Place the chicken on a platter. Add the onions to a Dutch oven and sauté until tender, 4-6 minutes. Add the spices and stir 1 minute until fragrant. Stir in tomatoes, their juices, and water.

Return the chicken to the Dutch oven. Cover and simmer about 35 minutes over medium−low heat until the chicken is very tender. Transfer the chicken to a platter. Make a tent with the foil. Add tomato paste, 2 tablespoons vinegar, and sugar to the Dutch oven. Simmer about 10 minutes until thickened to sauce consistency, stirring occasionally. Season with salt, pepper, and more vinegar, if desired. Remove from the heat. Cover to keep warm.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer the pasta to a platter. Top with chicken, sauce, and cheese.

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