Kota Kapama Chicken Braised With Cinnamon And Cloves
Serving Size : 5
Ingredients for prepare Kota Kapama Chicken Braised With Cinnamon And Cloves
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | frying or roasting chicken* |
| 1 | | lemon - (juice only) |
| 4 | tablespoons | sweet butter and oil - mixed |
| 1/2 | cup | dry white wine - (optional) |
| 1 1/2 | pounds | peeled - chopped tomatoes |
| 1 | tablespoon | tomato paste - mixed w/ water |
| 1/4 | cup | - water to mix w tomato paste |
| 1 | large stic | cinnamon |
| 3 | | whole cloves |
recipe Kota Kapama Chicken Braised With Cinnamon And Cloves
*Note: Chicken should be about 2-1/2 lbs., and be cut into serving
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pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over
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with lemon juice. Allow to stand while heating the butter and oil
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in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs
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to avoid pricking the flesh; sautй until light chestnut in color. Heat the wine in a
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small pan, pour over the chicken, shake the pan, and continue cooking over low heat.
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Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over
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the lowest possible heat for 1-1/2 hours, or until the chicken is tender
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and the sauce thick. Or, transfer to a medium slow oven (325
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F) to complete the cooking. Season with salt and pepper. Serve warm over cooked
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grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or
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watercress.
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