Chicken Kapama

Thi is a traditional version of this Greek favorite Chicken and pasta dish. I"m posting it for a board request. The source for the recipe is The Complete Book of Greek Cooking

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 3 -4  lbs chicken, cut into serving pieces
•  salt and pepper
• 1⁄4 teaspoon ground cinnamon
• 6  tablespoons butter (divided)
• 2  cups  canned crushed tomatoes
• 1 (6 ounce) 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)

Directions

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