Chicken with tomatoes and cinnamon


(Serves 6-8)


  1. In a large casserole, sautae 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 pepper, 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.


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.


Difficulty: easy.
Time: 15 minutes preparation, 2 hours simmering.
Precision: no need to measure, except the cayenne pepper.


Andrew L. Duane 
Compugraphic Corp., Wilmington, Massachusetts, USA 
Recipe last modified: 30 Oct 87

Original header

Path: decwrl!recipes
From: duane@cg-atla.uucp (Andrew Duane)
Newsgroups: alt.gourmand
Subject: RECIPE: Cinnamon chicken
Message-ID: <12295@decwrl.DEC.COM>
Date: 22 Jan 88 06:14:09 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Compugraphic, Wilmington, Mass., USA
Lines: 56

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