Chicken Big Mamou On Pasta

---------- Recipe via Meal-Master (tm) v8.03

Title: CHICKEN BIG MAMOU ON PASTA
Categories: Cajun, Main dish
Yield: 6 servings

---------------------------PASTA---------------------------
6 qt Hot water
1/4 c Vegetable oil
3 tb Salt
1 1/2 lb Fresh spaghetti (1 lb dry)

-----------------------SEASONING MIX-----------------------
2 ts Dried thyme leaves
1 1/4 ts Ground cayenne pepper
1 ts White pepper
3/4 ts Black pepper
1/2 ts Dried sweet basil leaves

---------------------------SAUCE---------------------------
1 lb Unsalted butter plus
4 tb Unsalted butter
1 c Onions, chopped very fine
4 ea Med. garlic cloves, peeled
2 ts Minced garlic
3 1/4 c RICH chicken stock (see note
2 tb Worcestershire sauce
1 tb Tabasco sauce + 1 teaspoon
2 cn Tomato sauce (16 oz)
2 tb Sugar
2 c Green onions,chopped vy fine

-------------------CHICKEN SEASONING MIX-------------------
1 1/2 tb Salt
1 1/2 ts White pepper
1 1/2 ts Garlic powder
1 1/4 ts Ground cayenne pepper
1 ts Black pepper
1 ts Cumin (optional)
1/2 ts Dried sweet basil leaves
2 lb Boneless chicken (see notes)

NOTE: To make a Rich Chicken Stock strain the basic
stock, then continue simmering it until evaporation
reduces the liquid by half. For example, if the
recipe calls for 1 cup Rich Stock, start it with at
least 2 cups of strained basic stock.
dark meat, cut into 1/2-inch cubes.
Directions:
Place in the hot water, oil and salt in a large pot
over high heat; and cover and bring to a boil. When
water reaches a rolling boil, add small amounts of
spaghetti at a time to the pot, breaking up oil
patches as you drop the spaghetti in. Return to
boiling and cook to al dente stage, do not over
cook.(To test doneness of spaghetti, cut a strand in
half near the end of cooking time. When done, there
should be only a speck of white in the center, less
than one-fourth the diameter of the strand.) Do not
overcook. During this cooking time, use a wooden or
spaghetti spoon to lift spaghetti out of the water by
spoonfuls and shake strands back into the boiling
water. (It may be an old wives' tale, but this
procedure seems to enhance the spaghetti's texture.)
Then immediately drain spaghetti into a collander;
stop cooking process by running cold water over
strands. (If you used dry spaghetti, first rinse with
hot water to wash off starch.) After the pasta has
cooled thoroughly, about 2 to 3 minutes, pour a
liberal amount of vegetable oil in your hands and toss
spaghetti. Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix
ingredients in a small bowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of the
butter, the onions and garlic cloves; saute over
medium heat 5 minutes, stirring occasionally. Add the
minced garlic and seasoning mix; continue cooking over
medium heat until onions are dark brown, but not
burned, about 8 to 10 minutes, stirring often. Add
2-1/2 cups of the stock, the Worcestershire and
Tabasco; bring to a fast simmer and cook about 8
minutes, stirring often. Stir in the tomato sauce and
bring mixture to a boil. Then stir in the sugar and 1
cup of the green onions; gently simmer uncovered about
40 nminutes, stirring occasionally.
Heat the serving plates in a 250F oven.
Combine the ingredients of the chicken seasoning
mix in a small bowl; mix well. Sprinkle over the
chicken, rubbing it in with your hands. In a large
skillet melt 1-1/2 sticks of the butter over medium
heat. Add the remaining 1 cup green onions and saute
over high heat about 3 minutes. Add the chicken and
continue cooking 10 minutes, stirring frequently.
When the tomato sauce has simmered about 40 minutes,
stir in the chicken mixture and heat through.
To finish the dish, for each serving melt 2
tablespoons butter in a large skillet over medium
heat. Add one-sixth of the cooked spaghetti (a bit
less than a 2 cup measure); heat spaghetti 1 minute,
stirring constantly. Add 1-1/4 cups chicken and sauce
and 2 tablespoons of remaining stock; heat throughly,
stirring frequently. Remove from heat. Roll spaghetti
on a large fork and lift onto a heated serving plate.
Repeat process for remaining servings. From Paul
Prudhomme's Louisiana Kitchen

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