Stewed chicken in aromatic tomato sauce (Pastitsatha)

6 servings

30 minutes

Pastitsatha is a traditional Greek dish infused with the aromas of Mediterranean spices and rich tomato sauce. Its roots trace back to the culinary history of Corfu, where each family has its unique recipe. Tender chicken slowly braised in a spicy sauce with hints of cinnamon, clove, and nutmeg absorbs deep flavors. The sauce gains richness from tomatoes in their own juice and red wine vinegar, creating a harmony of sweet and sour notes. Served with al dente spaghetti and a generous portion of grated Parmesan makes this dish truly festive. Pastitsatha is not just food but a culinary journey to cozy Greek tavernas where every bite fills the soul with warmth and comfort.

Energy value per serving

• Calories: 815.5
• Proteins: 47.4g
• Fats: 43g
• Carbohydrates: 59.9g

Ingredients

• Olive oil: 0.3 glass
• Chicken: 1.4 kg
• Red onion: 720 g
• Black allspice: 6 pc
• Cinnamon sticks: 1 pc
• Ground cumin (zira): 1 tsp
• Paprika: 1 tsp
• Ground nutmeg: 0.5 tsp
• Ground cloves: 0.5 tsp
• Cayenne pepper: pinch
• Water: 1 glass
• Red wine vinegar: 2 tbsp
• Tomatoes in their own juice: 800 g
• Sugar: pinch
• Tomato paste: 2 tbsp
• Spaghetti: 340 g
• Grated Parmesan cheese: to taste

Cooking steps

1. Heat oil in a deep skillet over medium heat. Cut the chicken into 8 pieces and fry in batches until golden brown for about 8 minutes. Place on a plate.

   Required ingredients:

   • Olive oil: 0.3 glass
   • Chicken: 1.4 kg

2. Add finely chopped onion to the pan and sauté until soft for about 5 minutes. Then add all the spices and cook for another minute until the characteristic aroma appears.

   Required ingredients:

   • Red onion: 720 g
   • Black allspice: 6 pieces
   • Cinnamon sticks: 1 piece
   • Ground cumin (zira): 1 teaspoon
   • Paprika: 1 teaspoon
   • Ground nutmeg: 0.5 teaspoon
   • Ground cloves: 0.5 teaspoon
   • Cayenne pepper:  pinch

3. Add tomatoes with juice and water. Place the chicken. Bring to a boil, reduce heat, cover, and simmer until the chicken is tender, about 35 minutes. Transfer the chicken to a plate and wrap it in foil.

   Required ingredients:

   • Tomatoes in their own juice: 800 g
   • Water: 1 glass

4. Add vinegar, tomato paste, and sugar to the pan. Cook until the sauce thickens, about 10 minutes. Season with salt and pepper, and add more vinegar to taste. Remove from heat, cover, and keep warm.

   Required ingredients:

   • Red wine vinegar: 2 tablespoons
   • Tomato paste: 2 tablespoons
   • Sugar:  pinch
   • Red wine vinegar: 2 tablespoons

5. Cook spaghetti in a pot of boiling salted water until soft. Drain the water and transfer the pasta to a plate. Top with chicken, drizzle with sauce, and sprinkle with cheese.

   Required ingredients:

   • Spaghetti: 340 g
   • Grated Parmesan cheese:  to taste