This traditional Greek menu has whole chicken cooked in tomatoes and cinnamon. It's paired with a light, tangy tabbouleh that takes you straight on a journey to the Greek islands.
- 1/4 teaspoon ground cinnamon
- 1 3-4 pound chicken, cut into serving pieces (most markets sell packages of chicken already cut into thighs, legs, breasts, etc.)
- 6 tablespoons butter
- 2 cups canned crushed tomatoes (San Marzano or Cento are the best brands)1 6 oz can tomato paste
- 1 teaspoon sugar
- 3/4 cup chicken stock
- 3 sticks cinnamon
- 1 bay leaf
- 1 cup onion, minced
- 1 tablespoon garlic, minced
- 1 cup grated kefalotiri cheese (you can substitute with greek feta)
Sprinkle chicken with salt, pepper and cinnamon. In a Dutch oven or large skillet, melt 2 tablespoons of butter and brown the chicken on all sides. You’ll know it’s time to turn the chicken, when it doesn’t stick to the pan. When you can turn it easily without ripping off the delicious skin (which adds so much flavor to the chicken….remove it later if you don’t like skin), you know it’s ready.
When the chicken is done, remove it from the pan and set aside. In the same skillet, melt another 2 tablespoons of butter and sauté onions and garlic until they are nicely softened and a little brown. When the onions and garlic are finished, add the chicken back to the skillet.
In a medium bowl, combine tomatoes, tomato pasted, sugar and stock. Pour this mixture over the browned chicken. Add the cinnamon sticks and bay leaf. Bring to a boil, then cover and simmer until chicken is tender and completely cooked through, about 40 minutes.
Spoon the chicken onto a plate and sprinkle the cheese on top.