Kota kapama (braised chicken in tomato and cinnamon sauce

4 servings

Ingredients

Quantity Ingredient
3½ pounds Whole chicken; cut into 8
;serving pieces
Salt
Black pepper; freshly ground
4 tablespoons Butter
¼ cup Olive oil
1½ cup Onion; finely chopped
1 tablespoon Garlic; finely chopped
6 Tomato; fresh, ripe, peeled,
;seeded and finely chopped,
;(prefer plum tomatoes), or
;1 cup drained, chopped,
;canned plum tomatoes
2 tablespoons Tomato paste
½ cup Chicken stock; fresh or can
1 Cinnamon stick; 4 inch long
Kefalotiri; freshly grated
;or use parmesan cheese

Directions

Pat the chicken completely dry with paper towels and season the pieces liberally with salt and a few grindings of pepper. In a heavy 10 to 12 inch skillet, melt the butter in the oil over moderate heat.

When the foam begins to subside, add the chicken a few pieces at a time, starting them skin side down and turning them with tongs.

Regulate the heat so that the chicken colors quickly and evenly. As the pieces brown, transfer them to a plate.

Pour off all but a thin film of fat from the skillet and add the onions and garlic. Stirring frequently, cook for 8 to 10 minutes, or until the onions are lightly colored. Stir in the tomatoes, tomato paste, chicken stock, cinnamon stick, ½ teaspoon of salt and a few grindings of pepper.

Bring to a boil, then return the chicken to the skillet and baste it thoroughly with the sauce. Reduce the heat to low, cover tightly and simmer, basting occasionally, for about 30 minutes, or until the chicken is tender. Taste for seasoning.

To serve, arrange the pieces of chicken attractively on a heated platter and spoon the sauce over them. Or serve, as is often done in Greece, with any type of hot pasta. Mound the pasta in the middle of a deep platter and ladle the sauce over it, tossing the strands about to coat them evenly. Arrange the chicken around the pasta and serve at once, accompanied by freshly grated kefalotiri or Parmesan cheese.

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Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 02-05-95

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