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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
- 2 chicken breasts, cut into large pieces
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 2 cloves of garlic, crushed or minced
- 1 14.5 oz can stewed tomatoes
- 1 6 oz can tomato sauce
- 1/2 lemon (juice of)
- 1 1/2 teaspoons cinnamon
- salt and pepper to taste
- Saute onions in the olive oil until they start to soften.
- Add chicken pieces and cook until a bit browned.
- Add remaining ingredients, cover, and simmer for 25-30 minutes.
- Taste for salt and pepper, adding more if necessary, and serve with pasta if desired.
- This recipe was entered in the contest for Your Best One-Pot Meal