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.

 

Mandarin and almond cake with cinnamon syrup

November 7, 2017 / Lyn Jones / 0 Comments

12 Servings

300g (2 large) mandarins – skin on, quartered, seeds removed
1  3/4 cup sugar
2 cinnamon sticks
125g butter, softened
3 eggs
1.5 cups almond meal
1/3 cup gf cornflour
double cream, to serve

1.Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

2.Combine mandarin, 1 cup sugar, cinnamon and 13/4 cups cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Boil, covered, for 15 minutes or until mandarin skin is tender. Remove mandarin with a slotted spoon. Process mandarin until almost smooth. Cool. Reserve syrup.

3.Meanwhile, using an electric mixer, beat butter and remaining sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in almond meal, cornflour and mandarin purée. Pour mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean.

4.Meanwhile, place reserved syrup in a small saucepan. Place over medium heat. Cook for 5 to 7 minutes or until slightly thickened.

5.Cool cake in pan for 5 minutes. Transfer to a wire rack over a baking tray. Pour half the syrup over cake. Serve cake warm with cream and drizzled with remaining syrup.

NOTE:  Can add ⅓ CUP (25G) FLAKED ALMONDS, TOASTED