Kapama Braised Cinnamon Chicken Recipes

Steps:

• 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.)
• 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.
• 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.
• 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.

Steps:

• 1. Wash and dry chicken. Season with salt, pepper and a light sprinkling of ground cinnamon on each side. Coat large pot with olive oil and place over high heat. When oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned. Remove chicken pieces from pan and set aside. 2. Lower heat to medium-high and add onions. Stir for a minute until soft, then add garlic. Let cook for another minute until translucent. Add cinnamon stick, tomatoes, broth and season with salt and pepper. Stir and bring to simmer. Add chicken pieces back into the pot, submerging into the liquid. Simmer for about 2 hours uncovered, shaking the pan from time to time to move the chicken around, until meat is falling off the bone. 3. Garnish with grated cheese and parsley and serve over pasta and/or with crusty bread.