Greek Chicken Kapama Recipes

Steps:

• Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it's not cooked through at this point, that's O.K.)
• Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.
• Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.
• Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.

Steps:

• In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
• Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
• Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

Steps:

• Sauté onion, garlic, celery and butter 'till tender.
• Add tomatoes, tomato paste, water, parsley, red pepper, garlic powder, oregano, black pepper, cinnamon and red wine.
• Then add giblets.
• Brown chicken and add to sauce.
• Simmer for 2-3 hours.
• -----------For the pasta --------------.
• Boil ziti aldente.
• Brown butter.
• Layer parmesan cheese and butter then bake for 15 minutes.

Steps:

• Marinate chicken in salt, pepper and lemon juice for a few hours. Remove from marinade and pat dry.
• Heat oil in a dutch oven or heavy pot. Brown chicken, in batches if necessary. Remove and set aside.
• Deglaze pot with red wine, then add cinnamon and bay leaf, tomato sauce, and chicken. If needed, top up with a small amount of wine and/or water to cover chicken.
• Cover and simmer on low for 1-2 hours.
• When the chicken is extremely tender, remove from the pot. Also remove cinnamon and bay leaf.
• With pot uncovered, reduce the remaining sauce to desired consistency.
• Serve chicken and sauce over pasta or orzo, sprinkled with mizithra.

Steps:

• Arrange chicken in single layer in baking dish.
• Cover with lemon juice, salt and pepper.
• Let stand at room temperature 1 hour, turning occasionally.
• Heat oil with butter in heavy large skillet over medium-high heat.
• Drain chicken and pat dry.
• Brown in batches;return to baking dish.
• Tie all spices in cheesecloth.
• Stir tomatoes, water,wine and tomato paste into same skillet, scraping up brown bits.
• Add spice bag; reduce heat to medium and cook until sauce thickens, stirring occasionally, 40 minutes.
• Preheat oven to 350 degrees.
• Pour tomato mixture over chicken;cover with foil.
• Bake until chicken is tender, about 40 minutes.
• Discard spice bag and serve.

Steps:

• 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).

Steps:

• Mix salt, pepper and cinnamon in small bowl; rub chicken pieces with salt mixture.
• Heat oil in 11-inch skillet with high sides over high heat until hot. Add chicken, skin side down. Cook 4 to 5 minutes on each side or until brown. (Cook chicken in 2 batches if pan is too small for chicken to brown properly.).
• Remove chicken from skillet and place on plate; keep warm. Reduce heat to medium-high. Add onion and 1 tablespoon garlic. Cook 3 minutes or until onion is tender, stirring occasionally.
• Add wine and scrape bottom of skillet with wooden spoon to loosen any cooked-on brown bits. Continue cooking until wine has evaporated. Add undrained tomatoes, remaining garlic and oregano to skillet; stir.
• Return chicken, skin side down, and juices to skillet. Cover; reduce heat to low. Cook slowly 25 to 30 minutes or until chicken is tender and no longer pink.
• Remove chicken from skillet; keep warm. Stir tomato paste into sauce. Cook uncovered over medium heat 10 minutes or until sauce reduces by about half.
• Serve chicken with sauce. Sprinkle each serving with cheese, if desired.