“When I’m looking for something warm and comforting for dinner, I whip up Greek Cinnamon-Stewed Chicken (Koto Kapama). I made it with my mom as a child and now enjoy serving it to my own family," says Cat Cora, Food Network chef.
- 1 chicken (2 1/2–3 lbs), cut into 8 pieces
- 1 tsp ground cinnamon
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 5 peeled garlic cloves, minced
- 2 Tbsp extra virgin olive oil
- 2 medium-sized yellow onions, peeled and coarsely chopped
- 1/2 cup dry white wine
- 1 cup water
- 1 cup chicken stock
- 6 oz can tomato paste
- 1 Tbsp fresh oregano, chopped
- 1/2 cup grated Mizithra cheese
1. Pre-boil water with sea salt. Pat the chicken dry.
2. Mix cinnamon, salt, and pepper in a bowl. Rub the chicken pieces with it.
3. Heat olive oil on high in a nonreactive large skillet.
4. Add chicken and brown for 4 to 5 minutes on each side. Lower the heat to medium-high and add the onions and 3 minced garlic cloves. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown.
5. Add the wine and scrape the bottom of the pan with a spatula to loosen any particles that may be stuck. When the wine has evaporated, add the water, chicken stock, tomato paste, fresh oregano, and remaining 2 garlic cloves.
6. Return the chicken to the pan; cover and simmer over low heat for about an hour or until the chicken is tender and thoroughly cooked. Season with salt and pepper to taste.
7. Serve over orzo, topped with the sauce and sprinkle with Mizithra cheese.
Makes 4 servings.