CHICKEN KAPAMA: GREEK-BRAISED CINNAMON CHICKEN

February 28, 2022 / Lyn Jones / 0 Comments

Chicken Kapama is a Greek classic! It’s basically a braised cinnamon chicken in a nice sauce that you can serve over pasta or rice for a great weeknight meal.     YIELD: 4-5

Ingredients

• 1 x 2kg whole chicken
  1 tsp grd cinnamon
  salt & black pepper to taste
  1/3 cup olive oil
  1 large onion, finely chopped
  3 garlic cloves, grated
  2 cinnamon sticks
  794 g pureed tomatoes, unflavoured
  2 Tabs tomato paste
  ½ – 1 tsp white sugar
  1 tsp dried oregano
  pinch crushed red pepper flakes, optional
  2-4 Tabs chopped fresh parsley
  500g pasta, cooked al dente
  ½ cup grated Parmesan, for serving

  Cut the chicken into about 10 pieces – wash & pat dry. Season both sides with cinnamon, s&p.

• Brown chicken (in 2-3 batches) over med-high heat – about 4 mins each side. Remove chicken.
• Reduce heat, cook onion 10 mins til very soft. Add garlic, stir til heated through.
• Add chicken & juices in, plus tomatoes, paste, cinnamon sticks, s&p, oregano & sugar – mix.
• Bring to boil, immediately reduce to a simmer. Cover pot and simmer for one hour.
• Remove lid, increase heat to medium. Cook uncovered for additional 30 mins to thicken.
  Taste the sauce and add more salt (and sugar if acidic) if needed.
• Garnish with chopped parsley and serve over pasta and grated cheese.