- Serves 4-5:
- 1 chicken, 3-4 pounds
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/3 cup olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, grated
- 2 cinnamon sticks
- 28 ounces canned tomatoes, unflavored and pureed
- 2 tablespoons tomato paste
- ½ to 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- Pinch of crushed red pepper flakes, optional
- 2-4 tablespoons chopped fresh parsley
- 1-pound pasta, cooked al dente
- ½ cup grated Parmesan or Kefalotyri cheese, for serving
Cut the chicken into about 10 pieces. Wash and pat dry. Season both sides with cinnamon, salt and black pepper.
Heat the olive oil over medium-high heat in a pot and brown the chicken (in 2-3 batches) about 4 minutes on each side. Set the chicken aside.
Reduce the temperature to low and add the chopped onions to the pot. Cook for about 10 minutes or until very soft. Add the grated garlic and stir just until heated through.
Add the chicken with all of its juices back into the pot along with the pureed tomatoes, tomato paste, cinnamon sticks, salt, pepper, oregano, and sugar. Mix to combine.
Bring to a boil and immediately reduce to a simmer. Cover the pot with the lid and simmer for one hour.
Remove the lid and increase the heat to medium. Cook uncovered for an additional 30 minutes so that the sauce thickens. Taste the sauce and add more salt (and sugar if acidic) if needed.
Garnish with chopped parsley and serve over pasta and grated cheese.