Egyptian Chicken and Pasta Corniche Recipe
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- Type
- Chicken
- Level
- Easy
- Prep Time
- 25 Minutes
- Total Time
- 1 Hour 20 Minutes
- Yield
- 8 Servings
Tools You Will Need:
Large pot or Dutch oven with cover
1 tbsp measure
1 tsp measure
1 cup measure
cheesecloth
1 tbsp measure
1 tsp measure
1 cup measure
cheesecloth
Ingredients:
1 large roasting chicken, skinned and cut into 8 portions
3 garlic cloves, minced
2½ lbs. ripe Roma tomatoes, peeled, seeded and chopped
2 large onions, minced
3/4 C dry red wine or red cooking wine
2 bay leaves
1 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
¼ tsp. paprika
¼ tsp. cinnamon
3 cloves wrapped in cheesecloth
½ tsp. finely ground fresh black pepper
16 oz. pasta of your choice
5-2/3 C water, divided
4 tbsp. freshly grated parmesan cheese
salt to taste
3 garlic cloves, minced
2½ lbs. ripe Roma tomatoes, peeled, seeded and chopped
2 large onions, minced
3/4 C dry red wine or red cooking wine
2 bay leaves
1 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
¼ tsp. paprika
¼ tsp. cinnamon
3 cloves wrapped in cheesecloth
½ tsp. finely ground fresh black pepper
16 oz. pasta of your choice
5-2/3 C water, divided
4 tbsp. freshly grated parmesan cheese
salt to taste
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1. In large pot or Dutch oven brown chicken pieces until brown on both sides.
2. Remove from pot for later use.
3. Saute onions and after 1 minute add the fresh garlic. Saute until onions are soft and translucent.
4. Add 1-2/3 C water, bay leaves, red wine vinegar, red wine, Roma tomatoes, cinnamon, paprika and bay leaves to the pot and bring to a boil.
5. Once water is boiling, lower heat to a simmer.
6. Place chicken back in pot and cover.
7. Simmer until chicken is tender (about 45 minutes), or is no longer pink in the middle.
8. Discard bay leaves and bag of cloves.
9. Skim off any fat that may have accumulated.
10. Prepared pasta in 4 C boiling water 25 minutes after chicken has been cooking so it will be ready at approximately the same time as the chicken.
11. Cook pasta on a low boil until tender. Drain and rinse.
12. Add pasta to chicken.
13. Serve immediately, sprinkling parmesan cheese over dish.
2. Remove from pot for later use.
3. Saute onions and after 1 minute add the fresh garlic. Saute until onions are soft and translucent.
4. Add 1-2/3 C water, bay leaves, red wine vinegar, red wine, Roma tomatoes, cinnamon, paprika and bay leaves to the pot and bring to a boil.
5. Once water is boiling, lower heat to a simmer.
6. Place chicken back in pot and cover.
7. Simmer until chicken is tender (about 45 minutes), or is no longer pink in the middle.
8. Discard bay leaves and bag of cloves.
9. Skim off any fat that may have accumulated.
10. Prepared pasta in 4 C boiling water 25 minutes after chicken has been cooking so it will be ready at approximately the same time as the chicken.
11. Cook pasta on a low boil until tender. Drain and rinse.
12. Add pasta to chicken.
13. Serve immediately, sprinkling parmesan cheese over dish.
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