8 skinless chicken thighs
3 large onions
4 large potatoes, cut in chunks
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon crushed red hot pepper
4 tomatoes, peeled and quartered
1 teaspoon olive oil
1 1/2 teaspoons margarine, melted
Peel onions and cut in quarters. Place onions, potatoes and chicken in 4 quart ovenproof pan. Sprinkle with allspice, cinnamon, salt and red hot pepper; stir to coat well. Arrange chicken on top; add tomatoes. Pour olive oil and margarine over chicken. Cover and place in 400F oven for 30 minutes. Remove cover, reduce heat to 350F and continue cooking 1 hour. Makes 4 servings.
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