PASTITSADA FROM CORFU

 500 g (1 lb) thick macaroni, boiled in salted water, drained and drizzled  with olive oil

1 onion, peeled and grated

2 garlic cloves peeled and minced

2 tbsp olive oil, divided

1 chicken, skinned, boned and quartered

Salt and pepper to taste

2 tbsp paprika

A  pinch of Cayenne pepper

1 tsp of ground cinnamon 

1 tbsp of vinegar mixed with 1 tbsp sugar

1 bottle  red wine 

Grated Parmesan 

Sauté the onion and garlic until they become transparent. add the chicken, season to taste and sprinkle with paprika, Cayenne and cinnamon, Pour in the wine and vinegar  and sugar  mixture and  cook until the chicken is tender. Remove the chicken and add the macaroni and simmer until tender. Mix all the ingredients together and serve sprinkled with grated cheese.