Chicken Stew With Cinnamon - Chicken Kapama

Chicken Stew With Cinnamon - Chicken Kapama

A delicious cinnamon-spiced chicken stew, Kapama is wonderful served over pasta or orzo and will fill your home with the most delightful aromas.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Clean the chicken pieces , remove excess fat and pat dry with paper towels.
  2. Step 2

    Heat olive oil and butter in a large dutch oven .
  3. Step 3

    Add chicken pieces to the pot and brown (skin side down) over medium-high heat until nicely browned. You may need to do this in two batches depending on the size of your pot.
  4. Step 4

    Remove chicken from the pot and transfer to a platter. I prefer to remove and discard the skin from the chicken pieces.
  5. Step 5

    Using a large spoon, remove all but two tablespoons of the fat and oil.
  6. Step 6

    Add onions to the pot and saute until tender.
  7. Step 7

    Add garlic and sauté until fragrant, about 1 to 2 minutes.
  8. Step 8

    Add wine, tomato paste, crushed tomatoes, brandy, honey, cinnamon stick, cloves, bay leaves, salt, and pepper. Allow sauce to come to a boil and then lower heat to a low simmer.
  9. Step 9

    Return chicken to the pot (with juices) and simmer uncovered for 10 minutes.
  10. Step 10

    Cover and simmer for approximately 1 hour.
  11. Step 11

    If the sauce appears to be too thin, you can simmer uncovered in the last 10 minutes of cooking to reduce it a bit. Stir occasionally to circulate the ingredients. Serve over cooked pasta or orzo and sprinkle with grated cheese.