Author Notes
A graduate school friend of mine used to serve a version of this meal over pasta. I've tweaked it over the years and while it's still good with noodles, I love it most as a simple, one-pot chicken dish, with its unexpected flavor combinations, on cold, wet Northwest evenings. Many thanks to Phil Memmer for the inspiration. —eggnation
Ingredients
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2
chicken breasts, cut into large pieces
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2 tablespoons
olive oil
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1/2
medium onion, diced
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2
cloves of garlic, crushed or minced
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1
14.5 oz can stewed tomatoes
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1
6 oz can tomato sauce
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1/2
lemon (juice of)
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1 1/2 teaspoons
cinnamon
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salt and pepper to taste
Directions
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Saute onions in the olive oil until they start to soften.
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Add chicken pieces and cook until a bit browned.
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Add remaining ingredients, cover, and simmer for 25-30 minutes.
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Taste for salt and pepper, adding more if necessary, and serve with pasta if desired.
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