Chicken Stew With Cinnamon - Chicken Kapama

By
Lynn Livanos Athan
Lynn Livanos Athan
First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking.
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Updated on 01/3/23
Chicken Kapama

Igorr1/Getty Images
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 4 servings
Nutrition Facts (per serving)
1269 Calories
76g Fat
25g Carbs
109g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1269
% Daily Value*
Total Fat 76g 97%
Saturated Fat 24g 118%
Cholesterol 597mg 199%
Sodium 1018mg 44%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 8%
Total Sugars 18g
Protein 109g
Vitamin C 15mg 77%
Calcium 99mg 8%
Iron 6mg 33%
Potassium 1624mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This wonderful cinnamon-spiced chicken stew called Kapama (kah-pah-MAH) needs to simmer for at least an hour for the flavors to really develop. Serve it over pasta or orzo with a generous sprinkle of grated cheese and prepare to receive the compliments! As an added bonus, it will also fill your home with the most delightful cooking aromas.

Be sure to have plenty of bread on hand for sopping up the extra sauce!

Ingredients

  • 3 to 4 pounds chicken pieces (bone-in thighs preferred)

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 large onion, sliced thinly

  • 2 cloves garlic, minced

  • 1 1/2 cups red wine

  • 2 tablespoons tomato paste

  • 2 cups tomatoes, crushed

  • 3 tablespoons brandy

  • 3 tablespoons honey

  • 1 cinnamon stick, about 2 inches long

  • 3 whole cloves

  • 2 bay leaves

  • Salt, to taste

  • Black pepper, to taste

  • Grated Kefalotyri or Parmesan cheese, for garnish

Steps to Make It

  1. Clean the chicken pieces, remove excess fat and pat dry with paper towels.

  2. Heat olive oil and butter in a large dutch oven.

  3. Add chicken pieces to the pot and brown (skin side down) over medium-high heat until nicely browned. You may need to do this in two batches depending on the size of your pot.

  4. Remove chicken from the pot and transfer to a platter. I prefer to remove and discard the skin from the chicken pieces.

  5. Using a large spoon, remove all but two tablespoons of the fat and oil.

  6. Add onions to the pot and saute until tender.

  7. Add garlic and sauté until fragrant, about 1 to 2 minutes.

  8. Add wine, tomato paste, crushed tomatoes, brandy, honey, cinnamon stick, cloves, bay leaves, salt, and pepper. Allow sauce to come to a boil and then lower heat to a low simmer.

  9. Return chicken to the pot (with juices) and simmer uncovered for 10 minutes.

  10. Cover and simmer for approximately 1 hour.

  11. If the sauce appears to be too thin, you can simmer uncovered in the last 10 minutes of cooking to reduce it a bit. Stir occasionally to circulate the ingredients.

Serve over cooked pasta or orzo and sprinkle with grated cheese.

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