Cookbook:Cinnamon Chicken
Appearance
Cinnamon Chicken | |
---|---|
Category | Chicken recipes |
Servings | 4 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 2–3 chicken breasts
- ~3 tablespoons olive oil
- 1 small onion, diced
- 1 can (28 oz/800 ml) whole tomatoes
- 3 cloves of garlic, minced
- 2 cinnamon sticks
- ¼–½ peach, chopped finely OR 1–2 tablespoons honey
- 1 splash of vinegar
- Salt to taste
- Pepper to taste
- Enough pasta for 4 servings (cheese tortellini is good)
Procedure
[edit | edit source]- Heat olive oil in a medium saucepan.
- Lightly brown the chicken breasts in the oil—don't cook them through.
- Add the onion and fry for a couple of minutes.
- Add peach (if you're using peach) and fry for another minute.
- Cut the tomatoes in half and add them.
- Add everything else and simmer, covered, for 45 minutes, stirring occasionally.
- Remove the lid and let it simmer for about 15 more minutes.
- In the meantime, cook the pasta according to the directions on the package.
- Remove cinnamon sticks from sauce. Serve over hot pasta with freshly-grated Parmesan and garlic bread.