Breads and Pastries
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1 (3 lb) chicken, quartered and skin removed
1 medium onion, chopped
1 large bell pepper, cut into 1" pieces
1 (15 oz) can diced tomatoes
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
salt and pepper, to taste
2 - 3 tbsp. olive oil
1/4 cup chopped parsley
2 tbsp. capers
1/2 cup water
Season the chicken on both sides with salt, cinnamon and nutmeg.
Heat 2 tbsp. olive oil in a sauce pan, and brown the chicken on both sides. Remove chicken and set aside.
Add more olive oil (if needed) and saute the onions and bell pepper until soft.
Add the diced tomatoes and 1/2 cup of water and bring to a boil.
Return the chicken to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.
Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the capers and parsley and pour the sauce over the chicken.
Serve with spaghetti or roasted potatoes.