Ingredients:
3 lbs chicken, quartered
1/4 cup fresh lemon juice
1 small dried red chilies
1 teaspoon ground allspice
1/2 teaspoon oregano, crumbled
1 small cinnamon sticks
1 bay leaves
3 peppercorns
2 whole cloves
1 (1 1/2 lb) cans whole tomatoes, drained and chopped
1/2 cup water
1/8 cup tomato paste
1/4 cup dry white wine
1/4 cup olive oil, just less than
1 tablespoon butter
Directions:
Arrange chicken in single layer in baking dish.
Cover with lemon juice and salt and pepper.
Let stand at room temperature 1 hour, turning occasionally.
Combine all the remaining ingredients in a large saucepan.
Bring to a boil over medium heat and cook until sauce thickens, stirring occasionally, 40 minutes.
Heat oil with butter in large skillet over medium-high heat.
Drain chicken and pat dry; brown on all sides.
Return to baking dish.
Preheat oven to 350F.
Pour sauce over chicken, cover with foil.
Bake until chicken is tender, about 40 minutes.
Discard spices and serve.
The sauce is excellent and lends itself to this dish being served with buttered pasta (penne or rigatoni would be good).
Servings: 4
Time preparation: 15 min.
Time total: 105 min.