Clove and Cinnamon Chicken

Ingredients

6	6 oz	skinless chicken breasts
1	whole	lemon (juice only)
1	whole	cinnamon stick
4	tbsp	olive oil
3	tsp	ground cloves
1/2	cup	dry white wine
1	tbsp	tomato paste, mixed with water
1/4	cup	water

salt, freshly ground pepper, and fresh parsley or watercress for garnish

Procedure

1. Arrange the chicken in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the olive oil in a heavy braising pot.

2. Place the chicken into the olive oil and cook over medium heat; sauté until light chestnut in color.

3. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat.

4. Stir in the tomatoes and tomato paste, slip the cinnamon in among the pieces, sprinkle clove powder over all, and cover.

5. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick.

6. Season with salt and pepper, and serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables. Garnish with parsley or watercress.

Adapted from The Food of Greece by Vilma Liacouras Chantiles. “Chicken Braised with Cinnamon & Cloves Recipe.” Avenel Books, New York.

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