Subject: Kota Kapama
Date: Wednesday 1st September 2010 05:05:36 UTC (over 7 years ago)
Kota Kapama This is a good recipe to use up fresh tomatoes, which keep piling up if you have a garden. 4 pieces of chicken, cut from a fryer 1 medium onion, sliced or chopped 3 cloves garlic, chopped or pulverized dry white wine, for de-glazing 3 - 4 large, fresh tomatoes (Cut them in half and grate the pulp and juice off of their skins with an old fashion metal grater.) 1/2 Tsp ground cinnamon salt pepper Myzithra or Romano cheese, grated 5 oz. linguini, penne or spaghetti, cooked to al dente olive oil Heat up a large skillet. Add 2 Tbl olive oil. Brown the chicken pieces on all sides. Remove the chicken. Degrease the pan. Pour in 2 Tbl of fresh olive oil. Add onions and salt. Sweat the onions down. Throw in 1/2 of the chopped garlic. Stir fry for 30 seconds. De-glaze the pan with white wine. Return the chicken to the pan. Add the tomatoes. Stir. Add the rest of the garlic, cinnamon and salt and pepper to taste. Slowly bring the contents of the pan to a boil. Simmer slowly for 45 minutes or until the sauce becomes relatively thick. Remove the chicken. Throw the pasta into the pan along with 2 Tbl of pasta water. Stir. Add grated cheese to taste. Stir. Move the pasta to a platter. Place the chicken on top of the pasta. Sprinkle the chicken with more cheese.