2 large onions, thinly sliced
1 3 ½-pound chicken, cut into 8 serving pieces
¼ cup all-purpose flour
2 Tbsp paprika
1 tsp ground cumin
½ tsp turmeric
½ tsp cayenne
½ tsp ground cinnamon
¼ tsp each salt and pepper
1 jar Newman's Own® Roasted Garlic and Peppers Pasta Sauce
½ cup water
1 medium onion, minced
1 Tbsp grated, peeled fresh ginger
2 cloves garlic, minced
In nonstick 12-inch skillet, cook onion slices in 1 Tbsp olive oil over medium heat until transparent, about 15 minutes. Remove to a small bowl.
Preheat oven to 350°F. Remove skin from chicken pieces, if you like. Place the flour, paprika, cumin, turmeric, cayenne, cinnamon, salt, and pepper in a large plastic bag. Add the chicken pieces and shake until well coated.
Fry the chicken in the onion pan, 5 minutes on each side, adding more oil if needed (about 2 Tbsp). Place chicken in 13'X 9' glass baking dish.
Mix the pasta sauce, water, minced onion, ginger and garlic. Pour over the chicken. Layer the cooked onion slices on top. Bake uncovered 45 to 50 minutes, until chicken is cooked through. Skim off fat. Serve with rice.
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