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Greek Braised Chicken with Tomatoes and Cinnamon

4 Servings

1¼ hours 35 minutes active

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The rustic, homey Greek dish called kota kapama stews chicken with fragrant cinnamon, sweet-tart tomatoes and, more often than not, white or red wine. For this recipe, we use bone-in, skin-on chicken thighs and braise them in a minimal amount of liquid. This way, the chicken cooks mostly in the juices it releases. Without other ingredients to dilute the flavor, the resulting sauce is wonderfully rich and full-bodied. Kota kapama traditionally is served with orzo or other noodles, but any starchy side—from crusty bread to mashed potatoes—works well.

4

Servings

Tip

Don’t fuss with the chicken once it’s skin side down in the pot. The skin may stick upon contact, but once it is nicely browned—which is the goal in this step, for flavor—the chicken will release easily. The pieces will be only parcooked after browning on the skin side; braising will finish the cooking.

1¼ hours

35 minutes active

Ingredients

  • 1

    teaspoon ground cinnamon

  • ½

    teaspoon ground allspice

Directions

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Reviews
Stephanie C.

Delish! Very interesting flavors and the sauce is realy good. I used boneless breast meat and cooked the whole thing for 10 minutes longer. Really good!

JoAnn S.

This is a great version of the traditional Greek kapama. It's much better, in my opinion, because the sauce is bolder and the chicken is well browned. Thanks!

Anne B.

Delicious! The cinnamon and allspice were a nice change to our chicken repertoire. Will definitely make it again.

Lisa J.

This is a great recipe--used a drained can of chopped tomatoes because we are in the middle of winter here in Maine, but otherwise followed recipe exactly. Served with focaccia bread to soak up sauce. My whole family raved!