Monday, April 9, 2012

Baked Chicken with Cinnamon (Greek Style) - Margaret Ullrich

Surprise, surprise!  The kids liked the bulgur.
And it's not hard to prepare.
And you still have over half a container of the stuff.

You also have about half a head of garlic.
And assorted bags of spices you bought a few months ago.

Don't panic.
Here's a nice Greek recipe that uses some of those ingredients.
And some of the currants from the hot cross buns.
Waste not, want not.

About the fenugreek...
It smells like celery but has a more bitter flavor.
It's a main ingredient in curries.
So, if you want to substitute celery seed or curry powder, I won't tell.
Or add some more cumin or cinnamon.
You know what the family likes.

Oh... fenugreek is considered an aphrodisiac.
Just sayin'....


                        Chicken with Cinnamon

Season 
2 legs and 2 breasts 
with
salt and pepper
Brown in butter and oil.  Remove.

In the same pot, place
9 small onions
Glaze in remaining fat, stirring to coat. 
Replace chicken.

Combine
1 teaspoon cinnamon 
4 whole cloves
1/4 Cup currants
1/2 Cup red wine 
1 Tablespoon wine vinegar
1/2 teaspoon cumin
1/2 teaspoon fenugreek
1 clove garlic, chopped
1/2 Can (6 oz.) tomato paste
Pour over chicken (can be stored in the fridge).

Bake, covered, in 350º oven 1 hour.
  
Serve with bulgur, and green salad with white grapes and red onion. 

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