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Ingredients
6 chicken quarters, bone-in, skinless
1/4- 1/3 cup olive oil
2 small onions, finely chopped
4-5 garlic cloves, grated
1 (28-ounce) can crushed tomatoes
salt and freshly cracked black pepper, to taste
1 pound bucatini pasta
grated Parmesan cheese for serving
2-3 tablespoons finely chopped fresh parsley for garnish
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The Spices:
1 cinnamon stick
5 allspice berries
3 cloves
1 bay leaf
1 teaspoon paprika (not smoked)
1 teaspoon ground cumin powder
1 tablespoon dried crushed oregano
Instructions
- In a large pot that is heating over medium-high heat, add the olive oil and 3 of the chicken quarters. Brown them for 4-5 minutes on each side and set them aside on a plate. Do this in a few batches as to not overcrowd the pot.
- Add the chopped onion to the pot and reduce the heat to medium. Season lightly with salt and cook until soft and golden. About 8 minutes.
- Add the garlic and warm through for a few seconds.
- Add the crushed tomatoes, the chicken, salt, pepper, and the spices. Mix it all together and cover the pot. Cook over medium heat, making sure to stir it often. After about 45 minutes the chicken should be fully cooked and the sauce should thicken. Taste and adjust the seasoning if needed.
- Add the parsley and the dried oregano.
- Boil the pasta according to the package instructions.
Serve the chicken stew over the pasta.
