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Kota Kapama (Greek Cinnamon Chicken)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

from Cookingsecrets.org

List of Ingredients

8 pieces chicken
4 tablespoons cf marg, or ghee
1/4 cup extra virgin olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped or minced garlic
6 fresh garden tomatoes or 1 cup chopped, drained, canned plum tomatoes
2 tablespoons tomato paste
1/2 cup chicken stock
1 (4-inch long) cinnamon stick
Soy Parmesan cheese


Recipe

Grind some sea salt and black pepper over the chicken pieces.

Heat the margarine and olive oil over moderate heat in a saute pan and brown the chicken pieces. Transfer them to a plate.

Pour off all but a thin film of fat add the onions and garlic. Cook and stir for a few minutes until the onions are light brown. Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black pepper. Bring to a boil and then return the chicken to the pan and baste it thoroughly with the sauce.

Reduce the heat to low, cover and simmer, basting occasionally, for about 30 minutes.

Serve with white or brown rice or pasta. Spoon the tomato sauce over the chicken and rice or pasta. Sprinkle with Pine Nut Parmesan if desired.