Spiced Braised Chicken Thighs — Chicken Kapama

Chicken thighs slow-braised with cinnamon, cloves, and tomato until deeply fragrant and tender, a Macedonian classic served over hilopites.

Not rated yet

Greek

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

75 minsCook

90 minsTotal

MediumLevel

🥤Xinomavro, Thymiopoulos, Naoussa 🥤Barbera d'Asti, Piedmont

Nutrition per Serving

620 Calories

38g Protein

28g Fat

48g Carbs

7g Sugar

3g Fiber

720mg Sodium

105mg Chol

Ingredients

For 2 servings

Instructions

Prep

Season 4 chicken thighs with 1.25 tsp salt and 0.5 tsp pepper. Finely dice 2 medium onions (300g), mince 4 garlic cloves. Measure 400g crushed tomatoes, 2 tbsp tomato paste, 150ml red wine. Gather 1 cinnamon stick, 4 cloves, 2 bay leaves, 4 allspice berries.

Sear

Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Sear chicken skin-side down in batches 6–7 minutes until deeply golden. Flip and sear 3 minutes. Remove and set aside.

Sweat

Reduce heat to medium. Add diced onion, soften 5–6 minutes until translucent. Add garlic, cook 1 minute until fragrant. Stir in tomato paste, cook 1 minute until darkened.

Bloom

Pour in red wine, simmer 3 minutes until reduced by half. Add crushed tomatoes, cinnamon stick, cloves, bay leaves, and allspice berries. Stir to combine.

Braise

Return chicken to pot, nestling pieces into sauce. Cover and braise on low heat 55–60 minutes until chicken is very tender and sauce is thick and deeply fragrant. Discard whole spices. While chicken braises, cook 200g hilopites or egg noodles according to package directions; drain and set aside.

Plate

Divide cooked noodles between two bowls. Top each with 2 chicken thighs and sauce. Garnish generously with 40g grated kefalotyri or pecorino. Serve immediately.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.