Ingredients: 1 3 to 4 lb chicken -- cut into serving pieces salt and pepper to taste 1/4 teaspoon ground cinnamon 6 tablespoons butter 2 cups canned crushed tomatoes 1 can 6 oz tomato paste 1 teaspoon sugar 3/4 cup water 3 sticks cinnamon 1 bay leaf 1 cup onions -- minced 1 tablespoon garlic -- minced 1 pound macaroni 1 cup kefalotiri cheese grated (fresh parmesan may be used)

Recipe Info Category: Poultry Rating: 4 Contributor: Alissa Dennis

Sprinkle chicken with salt and pepper and cinnamon. In a Dutch oven, melt 2 T butter and brown chicken until golden on all sides. In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken. Add cinnamon sticks and bay leaf. In a medium-sized frying pan, melt 2 T butter and saute onions, and garlic until onions are wilted. Add to chicken. Bring to a boil, cover, and simmer until chicken is tender, 50 -60 minutes. In the last 20 minutes, cook macaroni according to package directions. Drain and empty into serving dish. Brown remaining butter and pour over macaroni. Place macaroni on a large serving platter. Place chicken and sauce over macaroni and sprinkle with grated cheese.