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chicken kapama with chicken thighs and tomatoes

Chicken Kapama (Greek-Style Braised Chicken)

Diana
Chicken kapama makes a delicious meal, which is easy enough to fix on a busy weeknight. It's flavored with a  cinnamon-laced tomato sauce.
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Servings 4 servings
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Course Chicken Thighs, Tomatoes
Cuisine Greek
Prep Time 12 minutes
Cook Time 33 minutes

Ingredients
  

  • 2 pounds boneless chicken thighs, without skin
  • Kosher salt
  • Black pepper
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, or ghee
  • 2 tablespoons olive oil
  • 1 onion, cut in half and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 4 tablespoons tomato paste
  • 2 14.5- ounce cans diced tomatoes, part stewed tomatoes, if desired
  • 1/2 cup chicken stock, or water

Instructions

  • Dry the chicken thighs with paper towels and cut them into strips or chunks. Sprinkle with kosher salt, pepper, and cinnamon.
  • Heat the butter and olive oil in a large skillet over medium heat. When the fat is hot, add the chicken. Cook for about 10 minutes, turning to brown both sides.
  • Remove the chicken to a plate and set aside.
  • Add the onion to the skillet and cook for 2 minutes. Add the garlic and continue to cook for 1 minute.
  • Add the tomato paste, diced tomatoes, and stewed tomatoes, along with the chicken stock. Stir to combine and then return the chicken to the skillet.
  • Bring the mixture to a simmer; reduce the heat to low and cover the pan. Simmer for 20 to 25 minutes.
  • Garnish servings with fresh chopped parsley and Parmesan cheese, if desired.
  • Serve with thin noodles, orzo, or rice.
Keyword chicken thighs, cinnamon, greek food, tomatoes
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