Kotopoulo Kapama

Chicken in a highly flavoured tomato sauce, Kotopoulo Kapama (koo-toh-poo-loh ka-pah-mah) is a colourful Greek dish for an informal dinner party. Since it is served with noodles, it is best to accompany it only with a green salad.

4-6 SERVINGS

1 x

4 lb. chicken, cut into serving pieces

1 teaspoon salt

2 teaspoon black pepper

2 oz. butter

2 tablespoons olive oil

1 small onion, finely chopped

1 garlic clove, crushed

1 teaspoon prepared mustard

2 tablespoons tomato puree

14 oz. canned peeled tomatoes, coarsely chopped

2 fl. oz. chicken stock juice of 2 lemon 2 teaspoon ground cinnamon 2 teaspoon dried marjoram 1 lb. noodles, cooked, drained and kept warm bnllar are served in a creamy sauce. Serve them with a crisp green salad.

Sprinkle the chicken pieces with the salt and pepper.

In a medium-sized flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the chicken pieces. Fry them for 3 to 5 minutes on each side, or until they are golden brown all over.

With tongs, transfer the chicken pieces to a plate and set aside.

Add the onion and garlic to the cas-serole and fry, stirring occasionally, for 6 to 8 minutes, or until the onion is golden brown. Stir in the mustard, tomato puree, tomatoes with their can juices.

Stir well and add the chicken stock, lemon juice, cinnamon and marjoram. Bring the sauce to the boil, stirring constantly.

Reduce the heat to low, cover the pan and simmer for 10 minutes.

Return the chicken to the pan and coat it with the sauce. Re-cover the pan and simmer for a further 30 minutes, or until the chicken is tender when pierced with the point of a sharp knife.

Pile the noodles on to a large serving dish and arrange the chicken pieces on top.

Pour over the sauce and serve at once.

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