Chicken Kapama
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 lbs chicken, quartered
- 1⁄4 cup fresh lemon juice
- 1 small dried red chili
- 1 teaspoon ground allspice
- 1⁄2 teaspoon oregano, crumbled
- 1 small cinnamon stick
- 1 bay leaf
- 3 peppercorns
- 2 whole cloves
- 1 (1 1/2 lb) can whole tomatoes, drained and chopped
- 1⁄2 cup water
- 1⁄8 cup tomato paste
- 1⁄4 cup dry white wine
- 1⁄4 cup olive oil, just less than
- 1 tablespoon butter
directions
- Arrange chicken in single layer in baking dish.
- Cover with lemon juice and salt and pepper.
- Let stand at room temperature 1 hour, turning occasionally.
- Combine all the remaining ingredients in a large saucepan.
- Bring to a boil over medium heat and cook until sauce thickens, stirring occasionally, 40 minutes.
- Heat oil with butter in large skillet over medium-high heat.
- Drain chicken and pat dry; brown on all sides.
- Return to baking dish.
- Preheat oven to 350F.
- Pour sauce over chicken, cover with foil.
- Bake until chicken is tender, about 40 minutes.
- Discard spices and serve.
- The sauce is excellent and lends itself to this dish being served with buttered pasta (penne or rigatoni would be good).
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Reviews
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Yummo!I too did this as a OAMC and left the cinnamon stick in a snack size baggie by itself due to Erindipity's reviw. I assembled and then froze. I put the chicken in a bag by itself, as well the lemon juice, then bagged the other ingredients (minus the butter). Then bagged them all into a large freezer bag, with the recipe, and froze. Once thawed, I started at step 1 for the cooking process. We really loved it!
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I am not giving stars as I don't know if the problems I had with the recipe came from trying to make it into a freezer dish. When I baked the chicken and sauce this evening the cinnamon taste was so overwhelming we didn't enjoy it. I tasted the sauce before freezing and don't remember it being that strong, so I fear the issue may have been with the freezing. If others wish to try making this into OAMC I strongly encourage you to remove the cinnamon stick before freezing. To make into OAMC I completed the dish through step 7 before cooling. I bagged and froze. To serve, I thawed overnight before baking as directed.
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This dish tastes great & when it is cooking the house smells wonderful!!! I like spicy food & this dish has a mild sweet spiciness to it. I cut this recipe in half. Next time I will cut the cinnamon stick to 1/4 to accommadate the younger palate. If serving to adults I would not change a thing. I served this with rice. I do think this would make a very nice buffet/potluck dish. Thank you Evelyn I will be making this again.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.