Cinnaamon Chicken (Kota Kapama)

Instructions

1. 1

   drained, canned plum tomatoes 2 tablespoons tomato paste 1/2 cup chicken stock 1 (4-inch long) cinnamon stick Freshly-grated Parmesan cheese Grind some sea salt and black pepper over the chicken pieces.

2. 2

   Heat the butter and olive oil over moderate heat in a sauté pan, and brown the chicken pieces.

3. 3

   Transfer them to a plate.

4. 4

   Pour off all but a thin film of fat add the onions and garlic.

5. 5

   Cook and stir for a few minutes until the onions are light brown.

6. 6

   Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black pepper.

7. 7

   Bring to a boil, and then return the chicken to the pan and baste it thoroughly with the sauce.

8. 8

   Reduce the heat to low, cover and simmer, basting occasionally, for about 30 minutes.

9. 9

   Serve with white or brown rice or pasta.

10. 10

    Spoon the tomato sauce over the chicken and rice or pasta.

11. 11

    Sprinkle with Parmesan cheese if desired.