I didn't have my memory card in my camera, so no pictures tonight.
This recipe was adapted from Tess Mallos' The Complete Middle East Cookbook. Brown 6 chicken thighs in 1/4 cup olive oil. (The recipe called for butter, but I am out of butter) Remove chicken. Saute 1 minced onion and 1 minced garlic clove until translucent. Add 1 tbsp tomato paste, 1/2 cup dry white wine, 14 oz can tomatoes, 1 bay leaf, 1/2 tsp cinnamon, 1/2 tsp sugar. Cover and simmer for 20 minutes. (I added sliced mushrooms to this). Put chicken back in pot, cover and simmer 45 minutes. Serve over noodles, top with parmesan cheese. (I let it cool for a little and skimmed the fat off the top.)
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