Eastern Chicken Thigh Casserole
8 skinless chicken thighs 3 large onions 4 large potatoes,
cut in chunks
1/4 teaspoon ground allspice
2/4 teaspoon ground cinnamon 1 1/2 teaspoons salt
3/2 teaspoon crushed red hot pepper 4 tomatoes, peeled and
quartered 1 teaspoon olive oil 1-1/2 teaspoons
margarine, melted
Peel onions and cut in quarters. Place onions, potatoes and
chicken in 4-quart ovenproof pan. Sprinkle with allspice,
cinnamon, salt and red hot pepper; stir to coat well.
Arrange chicken on top; add tomatoes. Pour olive oil and
margarine over chicken. Cover and place in 400 degree F.
oven for 30 minutes. Remove cover, reduce heat to 350
degrees F. and continue cooking 1 hour.
Makes 4 servings.
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