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.

 

Cauliflower Steaks with Mushroom Sauce (Aldi)

June 21, 2021 / Lyn Jones / 0 Comments

Ingredients

  • 2 heads cauliflower
  • 30g butter
  • ⅓ cup olive oil
  • 1 large brown onion, finely chopped
  • 200g cup mushrooms, trimmed and quartered
  • 200g Swiss brown mushrooms, trimmed and quartered
  • 2 Tab plain flour
  • 1½ cups stock
  • ⅔ cup thickened cream
  • 1 tsp dijon mustard
  • 2 Tabs flat-leaf parsley, chopped
  • salt and pepper, to season

    Preheat the oven to 200°C (or 180°C fan forced). Turn the cauliflower upside down with the stalk facing up. Carefully cut through the stalk at one end, then slice 2 large steaks out of the cauliflower head – about 2cm thick. Slice any larger florets into steaks.

  • In 2 batches, heat 1 tablespoon of oil in a large frypan over medium-high heat. Season the steaks with salt and pepper on both sides. Cook the steaks for 5 minutes, turning, until golden. Transfer to a large tray, lined with baking paper with any remaining florets. Roast the steaks in the oven for 10-12 minutes or until golden and cooked through.
  • Meanwhile, heat the butter and remaining oil together in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes, or until soft.
  • Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute.
  • Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a medium-low heat, for 5 minutes. Stir in cream and mustard.
  • Simmer, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Stir in parsley. Season.
  • Serve the cauliflower with the mushroom sauce.