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.
- Serves: 4 persons
- 3to 4 pounds chicken pieces (we like bone in thighs)
- 2tablespoons olive oil
- 2tablespoons butter
- 1large onion (sliced thinly)
- 2cloves garlic (minced)
- 1 ½cups red wine
- 2tablespoons tomato paste
- 2cups tomatoes (crushed)
- 3tablespoons brandy
- 3tablespoons honey
- 1cinnamon stick (about 2 inches long)
- 3cloves (whole)
- 2bay leaves
- Salt (to taste)
- Black pepper (to taste)
- Garnish: grated Kefalotyri or parmesan cheese
Step 1Clean the chicken pieces , remove excess fat and pat dry with paper towels.
Step 2Heat olive oil and butter in a large dutch oven .
Step 3Add 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.
Step 4Remove chicken from the pot and transfer to a platter. I prefer to remove and discard the skin from the chicken pieces.
Step 5Using a large spoon, remove all but two tablespoons of the fat and oil.
Step 6Add onions to the pot and saute until tender.
Step 7Add garlic and sauté until fragrant, about 1 to 2 minutes.
Step 8Add 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.
Step 9Return chicken to the pot (with juices) and simmer uncovered for 10 minutes.
Step 10Cover and simmer for approximately 1 hour.
Step 11If 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.