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Kota Kapama

Greek chicken stew with cinnamon and cloves in a tomato sauce.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Dinner, Main Course
Cuisine: Greek
Keyword: chicken kapama, chicken stew, greek chicken stew, kota kapama
Servings: 4
Author: Rachel Lerro

Ingredients

  • 4 lbs chicken thighs are a good betor use a full chicken broken down into parts
  • 1/4 lb butter
  • 1 28 oz can tomato passata or pureé
  • 1/2 lemon - juiced
  • 2 tsp cinnamon
  • 1 small onion
  • 70 cloves no need to be exact, you'll need a lot of cloves
  • 1/4 c white wine optional
  • salt
  • pepper

Instructions

  • Cut chicken into serving pieces and sprinkle with lemon, cinnamon and season with salt and pepper. Let stand for 30mins.
  • Brown chicken in frying pan with butter.
  • Put chicken in large stew pot.
  • In frying pan, put tomato sauce and 1 can water. Let boil for a few minutes. Strain over the chicken in pot.
  • In pot place small onion studded with cloves. Add in wine. Cook for approximately 1hr until chicken is tender.
  • Make spaghetti to serve. (And, be sure to layer spaghetti on serving dish with plenty of cheese.)

Did You Make This Recipe?

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