Kota kapama (chicken braised with cinnamon &
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Kota kapama (chicken braised with cinnamon &
  Chicken    Cinnamon    Poultry  
Last updated 6/12/2012 12:46:26 AM. Recipe ID 6700. Report a problem with this recipe.
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      Title: Kota kapama (chicken braised with cinnamon &
 Categories: Foreign, Poultry
      Yield: 5 Servings
      1    Frying or roasting chicken*
      1    Lemon (juice only)
      4 tb Sweet butter & oil, mixed
    1/2 c  Dry white wine (optional)
  1 1/2 lb Peeled, chopped tomatoes
      1 tb Tomato paste; mixed w/ water
    1/4 c  -Water to mix w tomato paste
      1    Large stick cinnamon
      3    Whole cloves
           Salt & freshly ground pepper
           Fresh parsley or watercress
  *Note: Chicken should be about 2-1/2 lbs., and be cut into serving
  Arrange the chicken parts in a glass or earthenware bowl and rub all
  over with lemon juice.  Allow to stand while heating the butter and
  oil in a heavy braising pot. Slip the chicken into the fat and cook
  over medium heat, turning with tongs to avoid pricking the flesh;
  saute until light chestnut in color.  Heat the wine in a small pan,
  pour over the chicken, shake the pan, and continue cooking over low
  heat. Stir in the tomatoes and tomato paste, slip the cinnamon and
  cloves in among the pieces, and cover. Simmer over the lowest
  possible heat for 1-1/2 hours, or until the chicken is tender and the
  sauce thick.  Or, transfer to a medium slow oven (325 F) to complete
  the cooking. Season with salt and pepper. Serve warm over cooked
  grain or mashed potatoes with green raw or cooked vegetables and
  chilled wine.  Garnish with parsley or watercress.
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.

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Recipe ID 6700 (Apr 03, 2005)

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