Kapama (Greek Cinnamon-Spiced Chicken)

Kapama is a slow-simmered Greek stew where chicken (traditionally rooster or rabbit) cooks down in a cinnamon-and-clove-scented tomato sauce until it’s fall-apart tender. It’s a Sunday-table dish in Greek homes, usually spooned over spaghetti or rice to catch every drop of sauce.

Ingredients

• 3 pounds bone-in chicken thighs and drumsticks
• Salt and black pepper, to taste
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 cinnamon stick
• 3 whole cloves
• 1 bay leaf
• 1 teaspoon sugar
• 1/2 cup dry red wine
• 1/2 cup grated kefalotyri or Parmesan cheese, for serving
• 1 pound spaghetti or rice, cooked, for serving

Instructions

1. Season and sear the chicken
   Season the chicken pieces with salt and pepper. Heat olive oil in a wide, heavy pot over medium-high heat and brown the chicken on all sides, about 8 minutes. Remove and set aside.
2. Build the sauce
   In the same pot, cook the onion until soft, about 5 minutes, then add the garlic and cook 1 minute more. Pour in the wine and let it bubble for a minute, scraping up any browned bits.
3. Simmer
   Return the chicken to the pot. Add the crushed tomatoes, cinnamon stick, cloves, bay leaf, sugar, and 1/2 cup water. Bring to a simmer, cover, and cook on low heat for 45-55 minutes, until the chicken is very tender.
4. Finish and serve
   Remove the cinnamon stick, cloves, and bay leaf. Taste and adjust the seasoning. Serve the chicken and sauce over spaghetti or rice, topped generously with grated cheese.

The cinnamon and clove combination looks unusual for a savory dish, but it’s what gives kapama its warm, unmistakably Greek character.