A traditional chicken recipe from the healthy cooking of Corfu. Kids and adults love it equally. To see recipe, press the more button. Chicken Stewed in Fragrant Tomato Sauce with Thick Pasta from Corfu / Chicken Pastitsada
½ cup/120 ml extra-virgin Greek olive oil
One 3- to 3 ½-pound/1.35-1.6-kilo chicken, cut into stewing pieces (fat trimmed and skin removed, if desired)
3 cups coarsely chopped red onions
4 garlic cloves, finely chopped
1 cinnamon stick
½ tsp. ground cloves
1 tsp. sweet or hot paprika
1 tsp. freshly grated nutmeg
1 tsp. curry powder
1 tsp. ground cumin
4-6 allspice berries, to taste
Salt and freshly ground black pepper to taste
2 cups peeled, seeded, and chopped tomatoes (canned are fine)
2 Tbsp. tomato paste diluted with 2 Tbsp./30 ml water
Pinch of sugar (optional)
1 pound/500 g. tubular spaghetti, like bucatini
Grated kefalotyri or any hard yellow cheese, to taste (optional)
1. In a large stewing pot, heat the olive oil over medium-high heat, then brown the chicken pieces (skin side down first) on all sides in batches. Season with salt.
2. Add the onions to the pot, reduce the heat to medium-low, and stir until wilted and soft, about 7 minutes. Add the garlic, cinnamon, cloves, paprika (sweet or hot), nutmeg, curry powder, cumin, allspice, salt and pepper and stir for 1 minute, just enough to open up their aroma. Pour in the tomatoes. Add a little water to come about a third or halfway up the chicken. Raise the heat and bring to a boil. Then lower the heat to medium-low, cover and simmer until the chicken is tender, about 35 to 40 minutes. Before removing the chicken from the heat, stir in the diluted tomato paste just to thicken up the sauce. Taste and add a pinch of sugar, if needed.
3. While the chicken is cooking, heat a large pot of salted water for the pasta. Boil the pasta until al dente and drain. To serve, place pasta on individual plates or on large serving platter with the chicken and sauce over it. Sprinkle with grated cheese, if desired.