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peasant chicken Recipe
I had this first in a small middle eastern restaurant in Virginia Beach, Va which no longer exists. The cinnamon flavors the chicken with a wonderful aroma and it seemed easy to recreate. I have served this many times. I looked for the recipe on line, but never found this definition of peasant chicken.
- Boneless chicken breasts, cut to portion size (6oz) without skin or fat enough for 4 portions
- 1/2 cup good olive oil plus 1 tablespoon
- 4 peeled cloves of garlic, diced
- 1 shake of cinnamon for each breast
- 1 shake of salt for each breast
- 1 cup white wine (I prefer chardonnay)
- 1 shake of paprika for color
- 2 tablespoons chopped parsley
- 1 lb thin spaghetti
- heat the olive oil, then add garlic and heat till the garlic is just golden.
- place chicken in pan and add wine and half of the oil mixture. Add cinnamon, salt and paprika to each piece of chicken and bake for 30 minutes in an oven preheated to 350 F. Make sure the chicken is cooked by insuring the internal temperature is between 165 and 170 F.
- While the chicken is cooking, bring water for pasta to a boil ( I always add a tablespoon of oil and salt to the water) and cook to desired tenderness. (I like al dente). Drain and add the remaining oil and juices from cooking the chicken to the pasta and mix.
- Place a quarter of the cooked spaghetti on the plate, chicken breast on top. Add a shake of paprika for additional color and garnish with parsley.
Member recipes are not tested by the CHOW food team.