Chicken Kapama

"The chicken cooks in a yummy, rich, tomato sauce. Pasta is the perfect foil."
 
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Ready In:
1hr 45mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Arrange chicken in single layer in baking dish.
  • Cover with lemon juice and salt and pepper.
  • Let stand at room temperature 1 hour, turning occasionally.
  • Combine all the remaining ingredients in a large saucepan.
  • Bring to a boil over medium heat and cook until sauce thickens, stirring occasionally, 40 minutes.
  • Heat oil with butter in large skillet over medium-high heat.
  • Drain chicken and pat dry; brown on all sides.
  • Return to baking dish.
  • Preheat oven to 350F.
  • Pour sauce over chicken, cover with foil.
  • Bake until chicken is tender, about 40 minutes.
  • Discard spices and serve.
  • The sauce is excellent and lends itself to this dish being served with buttered pasta (penne or rigatoni would be good).

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Reviews

  1. ooooohhh....this was GOOOOOD! Big hit with everyone....even the fussy kid. The only change I made was tossing in a handful of pinenuts. Excellent!
     
  2. Great recipe and very authentic! My family loved it and we'll be making this one again and again!
     
  3. Yummo!I too did this as a OAMC and left the cinnamon stick in a snack size baggie by itself due to Erindipity's reviw. I assembled and then froze. I put the chicken in a bag by itself, as well the lemon juice, then bagged the other ingredients (minus the butter). Then bagged them all into a large freezer bag, with the recipe, and froze. Once thawed, I started at step 1 for the cooking process. We really loved it!
     
  4. I am not giving stars as I don't know if the problems I had with the recipe came from trying to make it into a freezer dish. When I baked the chicken and sauce this evening the cinnamon taste was so overwhelming we didn't enjoy it. I tasted the sauce before freezing and don't remember it being that strong, so I fear the issue may have been with the freezing. If others wish to try making this into OAMC I strongly encourage you to remove the cinnamon stick before freezing. To make into OAMC I completed the dish through step 7 before cooling. I bagged and froze. To serve, I thawed overnight before baking as directed.
     
  5. This dish tastes great & when it is cooking the house smells wonderful!!! I like spicy food & this dish has a mild sweet spiciness to it. I cut this recipe in half. Next time I will cut the cinnamon stick to 1/4 to accommadate the younger palate. If serving to adults I would not change a thing. I served this with rice. I do think this would make a very nice buffet/potluck dish. Thank you Evelyn I will be making this again.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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