Recipe for cooking cinnamon chicken (kota kapama)

Recipes from Greece :: Greek Main Dish Poultry

8 pieces chicken
4 Tbsp. butter
1/4 c. EVOO (extra virgin olive oil)
1 1/2 (one and one-half) c. finely chopped onions
1 tsp. finely chopped or minced garlic
6 fresh garden tomatoes or 1 c. chopped,
    drained, canned plum tomatoes
2 Tbsp. tomato paste
1/2 c. chicken stock
1 (4-in. long) cinnamon stick
Freshly-grated Parmesan cheese

Grind some sea salt and black pepper over the chicken pieces.

Heat the butter and olive oil over moderate heat in a sauté pan, and brown the chicken pieces. Transfer them to a plate.

Pour off all but a thin film of fat add the onions and garlic. Cook and stir for a few mins. until the onions are light brown. Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 tsp. of sea salt and a few grindings of black pepper. Let it come to a boil, and then return the chicken to the pan and baste it thoroughly with the sauce. Reduce the heat to low, cover and simmer, basting occasionally, for about 1/2 an hour.

Serve with white or brown rice or pasta. Spoon the tomato sauce over the chicken and rice or pasta. Sprinkle and distribute with Parmesan cheese if desired.