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Greek Braised Chicken with Tomatoes and Cinnamon
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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01In a small bowl, stir together the cinnamon, allspice, 2 teaspoons salt and 1 teaspoon pepper. Use the mixture to season the chicken all over, gently rubbing it in.
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January 11, 2023
Wow
I loved this recipe! Wouldn't change a thing!
October 2, 2023
Always need chicken recipes
I substituted boneless thighs and breasts and adjusted the cooking time accordingly. Worked well.
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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!