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Kota Kapama (chicken Braised With Cinnamon & Cloves )

A home-style Kota Kapama (chicken Braised With Cinnamon & Cloves ) made with Sweet Butter & Oil Mixed, Tomato Paste Mixed W Water, and Water To Mix W Tomato Paste. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 tbsp
• 1 tbsp
• 1/4 cup

Method (preview)

1. 1

   Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice.

2. 2

   Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color.

3. 3

   Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat.

4. 4

   Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover.

5. 5

   Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick.

6. 6

   Or, transfer to a medium slow oven (325 F) to complete the cooking.

7. 7

   Season with salt and pepper.

8. 8

   Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine.

9. 9

   Garnish with parsley or watercress.