Sprinkle chicken with salt and pepper and cinnamon. In a Dutch
oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil; brown chicken until golden on all sides. In a bowl combine the tomatoes, tomato paste, sugar, and water and pour mixture over
Add cinnamon sticks and bay leaf.
In a medium-sized skillet,
melt 2 tablespoons of butter and saute onions and garlic until onions are wilted. Add
chicken. Bring to a boil; reduce heat to medium low, cover, and simmer until chicken is tender, about 50
to 60 minutes. In the last 15 to 20 minutes, cook macaroni according to
directions. Drain and put macaroni in a large serving dish.
pour over macaroni.
chicken and sauce over macaroni and sprinkle with grated Parmesan cheese.
Adapted from: "The Complete Book of Greek Cooking"
Calories per serving: 904
Fat per serving: 44.1g