Greek Style Chicken - Chicken Kapama
I like to use the same size chicken parts, such as all leg quarters or all split chicken breasts, because they cook more evenly. Feel free to use a chicken cut into 8 pieces, but check the breasts and wings earlier; remove them and keep warm while the remaining chicken pieces finish cooking..
Prep Time: 12 minutes
Cook Time: 65 minutes
Total Time: 1 hour 17 minutes
Sprinkle chicken with salt and pepper and cinnamon. In a Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil; brown chicken until golden on all sides. In a bowl combine the tomatoes, tomato paste, sugar, and water and pour mixture over chicken. Add cinnamon sticks and bay leaf.
In a medium-sized skillet, melt 2 tablespoons of butter and saute onions and garlic until onions are wilted. Add to the chicken. Bring to a boil; reduce heat to medium low, cover, and simmer until chicken is tender, about 50 to 60 minutes. In the last 15 to 20 minutes, cook macaroni according to package directions. Drain and put macaroni in a large serving dish.
Brown remaining butter and pour over macaroni. Place chicken and sauce over macaroni and sprinkle with grated Parmesan cheese.
Adapted from: "The Complete Book of Greek Cooking"
Serves 6Calories per serving: 904
Fat per serving: 44.1g
Chicken and Turkey Recipes Index