Chicken Kapama with Tabbouleh

This traditional Greek menu has whole chicken cooked in tomatoes and cinnamon.  It's paired with a light, tangy tabbouleh that takes you straight on a journey to the Greek islands.

Chicken Kapama

No ratings yet
Print Rate
Total Time: 1 hour
Servings: 4


  • 1/4 teaspoon  ground cinnamon
  • 1 3-4 pound  chicken, cut into serving pieces  (most markets sell packages of chicken already cut into thighs, legs, breasts, etc.)
  • 6 tablespoons  butter
  • 2 cups  canned crushed tomatoes (San Marzano or Cento are the best brands)1 6 oz can tomato paste
  • 1 teaspoon  sugar
  • 3/4 cup  chicken stock
  • sticks cinnamon
  • 1 bay leaf
  • cup  onion, minced
  • 1 tablespoon  garlic, minced
  • 1 cup  grated kefalotiri cheese (you can substitute with greek feta)


  • Sprinkle chicken with salt, pepper and cinnamon. In a Dutch oven or large skillet, melt 2 tablespoons of butter and brown the chicken on all sides. You’ll know it’s time to turn the chicken, when it doesn’t stick to the pan. When you can turn it easily without ripping off the delicious skin (which adds so much flavor to the chicken….remove it later if you don’t like skin), you know it’s ready.
  • When the chicken is done, remove it from the pan and set aside. In the same skillet, melt another 2 tablespoons of butter and sauté onions and garlic until they are nicely softened and a little brown. When the onions and garlic are finished, add the chicken back to the skillet.
  • In a medium bowl, combine tomatoes, tomato pasted, sugar and stock. Pour this mixture over the browned chicken. Add the cinnamon sticks and bay leaf. Bring to a boil, then cover and simmer until chicken is tender and completely cooked through, about 40 minutes.
  • Spoon the chicken onto a plate and sprinkle the cheese on top.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

No Comments

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.