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

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Serves: 4 Total Time: 1 hour


  • 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
  • 3 sticks cinnamon
  • 1 bay leaf
  • 1 cup onion, minced
  • 1 tablespoon garlic, minced
  • 1 cup grated kefalotiri cheese (you can substitute with greek feta)


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