Thursday, September 22, 2016

Cookbook Countdown: Braised Chicken in Tomato and Cinnamon Sauce

Tonight's entry from Time-Life Foods of the World: Middle Eastern Cooking was Kota Kapama—Braised Chicken in Tomato and Cinnamon Sauce (p55) from Greece. I had planned to make a dessert to go with this, but after spending the afternoon deseeding something like 5 kilos of tomatoes from the potager, I didn't feel like doing anything besides the main course.

Having three chicken thighs, I made about a third recipe by weight. (For some reason, they've started packaging Label Rouge—free-range—chicken thighs three to a package rather than four. Very annoying.) The chicken is browned in butter and olive oil, then set aside. Most of the fat is removed from the skillet, and onions are garlic are added to the remaining bit. When they are soft, some tomatoes that have been peeled, seeded, and chopped (I saved two out of the batch I was working on for this), along with a bit of tomato paste, chicken stock, and a cinnamon stick are stirred in. The browned chicken is returned to the skillet, covered and simmered for 30 minutes.

This dish is typically served with any kind of pasta (I used tagliatelle), accompanied by freshly grated kefalotiri or Parmesan. Tonight it was Parmesan. One day I'm going to find some kefalotiri in a shop or market and buy a chunk to try.

I was specially intrigued by the tomato sauce with cinnamon, which seemed to me an unusual combination. Neither of us could taste the cinnamon in the finished dish, though, so that was a bit disappointing.

 Stop by Cookbook Countdown to see what other folks are making from their September cookbook. And if you've got books on your shelf wanting to be used, why don't you choose one and join in?


  1. Cinnamon is an interesting spice to use in a savoury dish. Most of the time when I do use it, I could not detect the cinnamon in the finished dish too. Kefalotiri, this is something I must google for info!

  2. Cinnamon - very much MidEastern. Sorta like 7 Spice. Looks good.