Friday, October 10, 2008

Chicken Tangier

Skinless chicken breast of your choice, can be boneless (up to 8 pieces)
1 Tbsp oil
3/4 cup chopped onion
1 garlic clove, minced
1 - 15 oz. can diced tomatoes
1 - 15 oz. can tomato sauce
2 Tbsp chopped parsley
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cumin
1/8 tsp ground turmeric
dash tabasco
2 whole cloves
Brown chicken in heated oil in a large frying pan with cover; set aside. Cook onions and garlic until soft. Add tomatoes and tomato sauce, parsley, salt, cinnamon, ginger, cumin, turmeric, Tabasco and cloves; stir to mix well. Add chicken back into pan in a single layer. Bring to boil; reduce heat to low and cook for 45 mins, turning chicken a couple of times. Uncover and cook 15 minutes longer or until sauce is slightly thickened. Sauce is excellent over brown or white rice. Be sure to remove the cloves before serving.

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