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Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; saute until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes. Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese. Serves 4. Bon Appetit May 1995 Per serving: 3878 Calories (kcal); 292g Total Fat; (67% calories from fat); 263g Protein; 50g Carbohydrate; 1358mg Cholesterol; 1346mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 36 Lean Meat; 1 Vegetable; 0 Fruit; 36 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (597g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 156 (56%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 800.2mg||28 %|
|Potassium 1370.4mg||36 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 24.4g|
|Protein 6.9g||10 %|
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Calories per serving: 280
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