10 boneless chicken thighs
29 oz. can of crushed tomatoes
4 cloves garlic – chopped
Handful of fresh Italian parsley – chopped
3 stalks celery – sliced
1 Spanish onion – sliced
Dashes of cinnamon
Dashes of nutmeg
Dashes of ground cumin
Dashes of ground cloves
Dashes of ground ginger
Dashes of Cardamom
Salt to taste
Juice of 1 lime
2 tablespoons of honey
Olive oil for drizzling
1 lb. of your favorite spaghetti
Season the chicken on both sides with the spices.
Heat a large frying pan with a drizzle of olive oil. Add the chicken and sauté on both sides to give the chicken a nice color. Add the lime juice.
Add the celery, onions, parsley and garlic and continue to sauté gently. When the onions become transparent and a good color add the chopped tomatoes and continue to simmer gently on low.
Add the honey and stir while gently simmering.
Prepare the spaghetti as directed.
Prepare a serving platter with a drizzle of olive oil. Plate the spaghetti and top with the sauce and chicken and another little drizzle of olive oil.
This sauce is slightly sweet and delicious with the chicken.