Kota Kapama (Chicken Braised with Cinnamon and Cloves)

Ready in 1h

Try this Kota Kapama (Chicken Braised with Cinnamon and Cloves) recipe, or contribute your own.


1 Frying or roasting chicken*
1 Lemon (juice only)
1/2 c Dry white wine (optional)
1 lg Cinnamon
Salt & freshly ground pepper
1 tb Tomato paste; mixed with:
3 Cloves
1/4 c Water; (mix w/ tomato paste)
4 tb Sweet butter & oil, mixed
Fresh parsley or watercress
1 1/2 lb Peeled, chopped tomatoes

Original recipe makes 5 Servings



*Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias Sent to me by Bill

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