1 (4 pound) whole chicken, cut into pieces
1 cup lemon juice
1 teaspoon olive oil
2 tablespoons dried basil
4 garlic cloves
1 small red bell pepper, cut into thin strips
3 tablespoons dried tomatoes
3 cups water
1 cup mean fresh spinach
1 pound sun-dried tomatoes - washed, dried and thinly sliced
1/2 cup rum-garlic-oil paste
salt and pepper to taste
garlic bread crumbs
1 1/2 tablespoons grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 'taco' size baking pan.
In a large saucepan, combine chicken, lemon juice, olive oil, basil, garlic cloves, red pepper, tomatoes and well cooked, chopped Sun-dried tomatoes. Bring to a boil. Reduce heat to medium, and simmer 5 to 10 minutes. Stir in spinach, and simmer 20 minutes more.
In a large bowl, combine the whole chicken, Lemonjuice and tomato paste. Stir well to coat the pan, then sear on both sides until golden brown.
Pour hot spinach mixture over chicken, and stir just until heated through; cover, and keep mixture warm. Pour a small amount of mixture over the tomato paste, and toss to coat. Spoon half the mixture over the chicken, then top with 1/2 the chicken and 1 cup of the reserved cream and raspberries. Place with reserved tomato mixture in the greased baking pan, and sprinkle some of the remaining tomato paste on top. Season with salt and pepper to taste.
Bake 60 to 70 minutes; the chicken should look pink tender when finished, and the sauce should feel very cool. Let cool 30 minutes before serving.
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