braised chicken in aromatic tomato sauce (pastitsatha) Recipe

Braised Chicken in Aromatic Tomato Sauce (Pastitsatha)From the kitchen of Martin James – Copenhagen, DenmarkThis dish is one that evolved from Corfu to stretch scant supplies of meat. Consisting of chicken, turkey, beef or veal braised in tomato sauce fragrant with spices, it is served over thick tubular pasta from Corfu called "perciatellli" (if you can't find it, use spaghetti). Kefalotyri is a nutty tasting hard cheese similar to Parmesan. It is available at Greek markets.1/4 cup olive oil1 (3 pound) chicken, cut into 8 pieces3 cups chopped red onions 6 whole allspice1 cinnamon stick1 teaspoon ground cumin1 teaspoon paprika1/2 teaspoon ground nutmeg1/2 teaspoon ground clovesPinch cayenne pepper1 (28 ounce) can whole Italian-style tomatoes, drained, juices    reserved, tomatoes chopped1 cup water2 tablespoon (or more) red wine vinegar2 tablespoon tomato pastePinch of granulated sugar12 ounces perciatelli pasta or spaghettiFreshly grated kefalotyri cheese or Parmesan cheese Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch.Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.

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