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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Kota Kapama
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Wednesday 1st September 2010 05:05:36 UTC (over 6 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.
 
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