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Big Mamou

Notes

Ingredients
PASTA
6 qt Hot water
3 T Salt
1/4 c Vegetable oil
1 1/2 lb Fresh spaghetti (1 lb dry)
SEASONING MIX
2 t Dried thyme leaves
3/4 t Black pepper
1 1/4 t Ground cayenne pepper
1/2 t Dried sweet basil leaves
1 t White pepper
SAUCE
1 lb Unsalted butter plus
2 T Worcestershire sauce
4 T Unsalted butter
1 T Tabasco sauce + 1 teaspoon
1 c Onions, chopped very fine
2 cans Tomato sauce (16 oz)
4 Med. garlic cloves, peeled
2 T Sugar
2 t Minced garlic
2 c Green onions, chopped very fine
3 1/4 c RICH chicken stock (this is basic chicken stock simmered until its' volume is reduced by half)
CHICKEN SEASONING MIX
1 1/2 T salt
1 t Black pepper
1 1/2 t White pepper
1 t Cumin (optional)
1 1/2 t Garlic powder
1/2 t Dried sweet basil leaves
1 1/4 t Ground cayenne pepper
2 lb Boneless chicken, light and dark meat, cut into ½-inch cubes
Preparation
Bring hot water, oil and salt in a large pot to a boil. Add spaghetti to the pot, Return to boiling and cook to al dente stage. Do not
overcook. Drain spaghetti into a colander; run cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside. Meanwhile, combine the seasoning mix ingredients in a small bowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of the butter, onions and garlic cloves; sauté over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 minutes, stirring occasionally.
Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and sauté over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken
mixture and heat through.
To finish the dish, for each serving melt 2 T butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 c chicken and sauce and 2 T of remaining stock; heat thoroughly, stirring frequently. Remove from heat. Place spaghetti onto a heated serving plate. Repeat process for remaining servings.
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