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
Salt & pepper, olive oil, Romano Cheese
Parsley for garnish
- 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.
- 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.
- 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.
- Garnish with parsley and grated Romano cheese. Serve with couscous, pasta or rice.
Serves 8 comfortably
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