THIS CHICKEN DISH is a common Sunday one-pot meal of the islands. In her wonderful taverna in Avgonima, Chios, Kalliopi Delios cooks homemade macaroni in the chicken-tomato stock. Orzo, elbow macaroni, ziti and penne rigate are good alternatives. This recipe is based on Kalliopi’s.
In a Dutch oven, heat the oil over medium-high heat and sauté the chicken or turkey in batches until golden brown on all sides. Set aside.
Add the onion to the pot and sauté until soft, about 3 minutes. Add the sun-dried tomatoes, cinnamon stick, oregano, pepper or pepper flakes and tomatoes. Sprinkle the chicken or turkey with salt and return to the Dutch oven. Add about
Meanwhile, bring the remaining 1½ cups stock to a simmer.
Add the stock to the cooking liquid, stir in the pasta and bake, uncovered, for about 15 minutes, or until most of the liquid has been absorbed, adding more stock if the pasta begins to dry out.
Place the chicken or turkey on top of the pasta and
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