Pasta with Spiced Chicken

Heat oil in a sauté pan or large skillet on medium-high heat. Season thighs with salt and pepper. Add chicken thighs to pan and sauté till brown on both sides, about 2 minutes per side. Remove from pan.

Add leeks, carrots and celery to pan and sauté until softened slightly, about 3 minutes. Add garlic and cook 1 minute. Pour in red wine and bring to boil. Boil until reduced by half, about two minutes. Add chicken stock, tomatoes, cinnamon, anise, thyme and chili flakes. Bring to boil, reduce heat to low and simmer, covered for about 30 minutes. Remove cover and add chicken. Cover again and cook until chicken is cooked through, about 20 to 25 minutes. Remove cinnamon stick and star anise. Remove chicken from pan and shred. If sauce is too thin, bring to a boil and cook until slightly thickened.

Return chicken to pan and add spinach. Cook for 1 minute longer or until spinach is wilted. Season with salt and pepper.

Cook the pasta and then drain it. If the sauce is too thick, use some of the pasta water to thin it.

The dish is best if it is a little "sloppy". Toss the pasta with sauce, topping with shaved Parmesan.

A wonderful Sicilian dish with a hint of Moroccan spice. Sauce is better if made early in the day with chicken and spinach added at serving time.

Needs a robust Italian red wine to match.