Easy Chicken Kapama

Name: Easy Chicken Kapama
Total time: 40 min
Ingredients: 2 pounds boneless, skinless chicken thighs; Kosher salt and black pepper; 1 teaspoon ground cinnamon; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium yellow onion, thinly sliced; 2 garlic cloves, thinly sliced; 2 tablespoons tomato paste; 1 (14-ounce) can crushed tomatoes; 1 to 2 cinnamon sticks; Buttered egg noodles or orzo, for serving (optional); 2 tablespoons fresh herbs, such as Italian parsley and oregano, roughly chopped (optional); Grated kefalotyri cheese or Parmesan, for serving (optional)

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Total: 40 minutes

Servings: 4

Cost: $7.32 /serving

Author : Colu Henry

chicken thighs cinnamon cinnamon stick

Instructions

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Step 1

Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it’s not cooked through at this point, that’s O.K.)

Step 2

Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.

Step 3

Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.

Step 4

Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.

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