Cut up a chicken into
pieces...either big or small...you will decide which you prefer after the 1st
time you make it. Then brown in a deep
pan till brown. If you like garlic...ken
is allergic, so I don't...but if you do, crush some garlic first and brown
lightly before the chicken goes in....
Take the chicken out, and
sauté a lot of chopped onions...do not brown.
Add a lot of large-chopped red and/or green peppers and cook slowly
until a bit soft...add more olive oil if necessary. You can add mushrooms, too,
if you want. Then add about 3/4 of a
large can of Italian tomatoes in puree---Redpack is good. Mush up the tomatoes to make a sauce. Add some cumin, ground coriander--most
important, cinnamon, salt and pepper, and then simmer till it's rich and
saucy. Yum. Goof with rice. It's sort
of Moroccan, even though I invented it.
You can also add some pitted black or green olives, too. I forgot...add some capers to the
sauce. After you eat the chicken, if
you have a lot of sauce left, it is fantastic over pasta.
Oh, I forgot...add a bit of
bay leaf, too