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Recipe for Braised Cinnamon Chicken (Chicken Kapama)

From the kitchen of  Jennifer Phelps-Montgomery

“This is really the best chicken I’ve ever made and I’ve made it a bunch and always make it for company… You should totally make it!!” – Jennifer, Chief designer for Eloquence MWI



1 lb boneless skinless chicken breasts

1 lb boneless skinless chicken thighs

2 garlic cloves, minced

1 large yellow onion, chopped

2 cans whole, peeled tomatoes (~42 oz total)

3/4 cup chicken stock or broth

1 cinnamon stick

Ground cinnamon

Salt & pepper, olive oil, Romano Cheese

Parsley for garnish


  1. Salt & pepper the chicken, then liberally sprinkle with ground cinnamon.  Sear chicken in olive oil, in large pan or pot over high heat, browning each side, about 2 minutes per side. Remove chicken and set aside.
  2. Lower heat to medium and add onions and stir for 2 minutes, then add garlic. Deglaze pan with chicken stock, scraping up browned bits from bottom.  Add tomatoes, cinnamon stick, season with salt & pepper to taste, and bring to simmer.
  3. Put chicken back in pan, submerging in liquid. Lower heat to maintain a nice simmer without losing too much liquid.  Simmer for 2 hours, uncovered.
  4. Garnish with parsley and grated Romano cheese.   Serve with couscous, pasta or rice.

Serves 8 comfortably


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