The sauce permeates the chicken and the noodles for a full bodied dish of
Old World Flavor. It can also be served on brown rice or millet for a
change of texture and more fiber.
-- Jane Kinderlehrer
2 broiler-fryers cut up
1 cup chopped onions
2 Tbsp paprika
1 Tbsp whole wheat flour
1 tsp herbal seasoning
1/4 tsp freshly ground pepper
1 can (8 ounces) tomatoes
1 pound broad noodles, cooked
Remove all visible fat and some of the skin from the chickens.
Brown the chicken pieces in olive oil or rendered chicken fat if you prefer.
Remove the browned chicken and saute the onions in the pan drippings until
soft. Mix Paprika and flour with the Herbal Seasoning. Stir in the herbal
seasonings, pepper and tomatoes. Break up the tomatoes with a wooden
Add the chicken and giblets (except for the livers which must be
flame-broiled first). Turn to coat each piece. Cover the skillet and
simmer for 20 minutes. Turn the chicken pieces and add the broiled livers.
Simmer 15 minutes longer, or until chicken is tender.Place the hot noodles
on a serving platter. Arrange the chicken on the noodles. Bring the sauce
in the skillet to a boil. Spoon the hot sauce over the noodles and chicken
before serving. Makes 8 servings, each serving provides 179 calories
Author of Cooking Kosher the NEW Way
Source: The New York Times
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