This comforting Kota Kapama transforms simple chicken into a rich, aromatic meal through slow braising. The dish features tender chicken pieces simmered in a savory blend of tomatoes, white wine, and warm spices like cinnamon and cloves. The result is a deeply flavorful stew with a velvety sauce that clings to the meat. It offers a perfect balance of savory depth and subtle sweetness, making it an ideal choice for cozy family dinners or special gatherings. The spices infuse the chicken with warmth without overpowering the natural flavors. Serve this hearty dish over fluffy mashed potatoes or grains to soak up the delicious sauce. It is a straightforward recipe that yields impressive results, bringing a touch of exotic comfort to your table with minimal effort and pantry staples.
Kota Kapama (Chicken Braised With Cinnamon & Cloves
Description
This comforting Kota Kapama transforms simple chicken into a rich, aromatic meal through slow braising. The dish features tender chicken pieces simmered in a savory blend of tomatoes, white wine, and warm spices like cinnamon and cloves. The result is a deeply flavorful stew with a velvety sauce that clings to the meat. It offers a perfect balance of savory depth and subtle sweetness, making it an ideal choice for cozy family dinners or special gatherings. The spices infuse the chicken with warmth without overpowering the natural flavors. Serve this hearty dish over fluffy mashed potatoes or grains to soak up the delicious sauce. It is a straightforward recipe that yields impressive results, bringing a touch of exotic comfort to your table with minimal effort and pantry staples.Ingredients
Directions
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Cut the chicken into serving pieces. Arrange the chicken in a bowl and rub all over with lemon juice. Let it stand for 15 minutes.
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Heat the butter and oil mixture in a heavy braising pot over medium heat.
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Add the chicken pieces to the pot. Sauté, turning occasionally, until lightly browned on all sides.
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Heat the white wine in a small pan, then pour it over the chicken in the pot. Shake the pan gently to deglaze and continue cooking over low heat for 2 minutes.
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Mix the tomato paste with the water until smooth, then stir it into the pot along with the chopped tomatoes.
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Add the cinnamon stick and cloves to the pot. Cover and simmer on the lowest possible heat for 1 hour 30 minutes, or until the chicken is tender and the sauce has thickened.
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Alternatively, transfer the covered pot to a 325ðF (163ðC) oven and bake for 1 hour 30 minutes.
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Season with salt and freshly ground pepper to taste. Garnish with fresh parsley or watercress before serving.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 260.9kcal
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 8.5g43%
- Cholesterol 54.5mg19%
- Sodium 145.1mg7%
- Total Carbohydrate 23.1g8%
- Dietary Fiber 13.8g56%
- Sugars 1.5g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a whole chicken (about 2.5 lbs) cut into pieces, or purchase pre-cut chicken parts.
If white wine is unavailable, you can substitute with additional chicken broth or water, though the wine adds depth of flavor.
Serve warm over cooked grains like rice or couscous, or with mashed potatoes. Pair with green vegetables, either raw or cooked.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if the sauce has thickened too much.
