Chicken Kapama is one of my favorite Greek Recipes
There are few things more comforting to me than a dish of slowly braised chicken in a richly spiced tomato sauce. That’s why this traditional recipe for Chicken Kapama — slowly braised chicken in tomato sauce with spices — is one of my all-time favorites.
Classic Greek flavor combinations
Chicken Kapama perfectly utilizes the classic Greek flavor combination of meat, tomato, and cinnamon. Greek cuisine incorporates this with all types of meat in a variety of iconic dishes like stews, pasta sauces, and other meat sauces like the one used in Moussaka or Pastitsio. Have you ever had a classic Coney Island hot dog or Skyline Chili? You know what I’m talking about.
This is a saucier version of the one I included in Opa! The Healthy Greek Cookbook. I added in the crushed tomatoes because I enjoy soaking up all the sauce with freshly baked bread and having more of it if I ended up serving the chicken over orzo pasta (more on that later).
Make this ahead
This is a perfect dish to make dish for a cozy week night meal. Additionally, you can elevate your plating and cook it as the main event at a dinner party. It’s a favorite for my pop-up dinners in Los Angeles. It also pays off well to make it a day ahead. The extra time it will have in the refrigerator will allow the flavors of the cinnamon and the tomato to marry together and create a greater depth of flavor. You can also make a large batch and free what you’re not going to get to right away.
This is a template where I suggest using cinnamon. You can also add a hint of nutmeg, all spice, and/or ground cloves. Don’t overwhelm what you have going. I’m talking about 1/4 teaspoon just to make it a little more exciting and to add dimension.
Serving the stew
Most people serve this stew over buttered egg noodles, hiloptas, orzo, in addition to rice or roasted potatoes. But if you’re leaning toward a more low carb and gluten free option, cauliflower rice or a cauliflower or celery root mash works very well.