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Chicken Kapama




Source of Recipe


The Complete Book of Greek Cooking


List of Ingredients




3-4 lbs chickens, cut into serving pieces
salt and pepper
1/4 teaspoon ground cinnamon
6 tablespoons butter (divided)
2 cups canned crushed tomatoes
1 (6.00 ounces) can tomato paste
1 teaspoon sugar
3/4 cup water
3 cinnamon sticks
1 bay leaf
1 cup onion, minced
1 tablespoon garlic, minced
1 lb macaroni
1 cup kefalotiri, grated (fresh Parmesan may be used if Kefalotiri is not available)


Recipe



Sprinkle chicken with salt and pepper and cinnamon.
In a Dutch oven, melt 2 Tablespoons butter and brown chicken until golden on all sides.
In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken.
Add cinnamon sticks and bay leaf.
In a medium-sized frying pan, melt 2 Tablespoons butter and saute onions, and garlic until onions are wilted.
Add to chicken.
Bring to a boil, cover, and simmer until chicken is tender, 50-60 minutes.
In the last 20 minutes, cook macaroni according to package directions.
Drain and empty into serving dish.
Brown remaining butter and pour over macaroni.
Place macaroni on a large serving platter.
Place chicken and sauce over macaroni and sprinkle with grated cheese.