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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into 8 pieces. | 2. Remove and discard skin. | 3. Cover chicken pieces with lemon juice and sprinkle with salt and pepper. | 4. In a large pot, melt 1 tablespoon butter in ¼ cup olive oil. | 5. In batches, slightly brown chicken pieces on both sides and reserve. | 6. Add chopped onions to pot, and cook until translucent. | 7. Add tomato sauce, wine, chili flakes, cloves and cinnamon sticks to pot, and stir well. | 8. Return chicken pieces to pot and simmer covered on low for 90 minutes. As chicken finishes simmering, cook a pound of tubular pasta according to directions. | 9. Drain pasta and have it ready to use when chicken is done. | 10. Discard cinnamon sticks when ready to serve. | 11. Pour chicken and sauce mixture over tubular pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broiler fryer chicken	1	pounds		965.6022	0.5893	83.0962	67.2295
lemon	1			1.2808	0.4116	0.0486	0.0132
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	2		chopped	128.0	29.888	3.52	0.32
tomato sauce	2	cans		-	-	-	-
red wine	1	cup		-	-	-	-
chili flake	1/2	teaspoon		-	-	-	-
clove	6			34.524	8.2568	0.7522	1.6380000000000001
cinnamon	4			-	-	-	-
pasta	1			19.5611	2.8349	0.4366	0.6549

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.