Greek Cinnamon Tomato Chicken – Kota Kapama

I LOVE that recipe. It makes the whole house smell so good every time I make it. Instead of chicken I used bite-sized turkey pieces for the Kota Kapama cinnamon tomato sauce. The spices blend nicely into the sauce and are not overwhelming when served. So don’t be too skeptical about the amount of cinnamon and cloves.

Greek Cinnamon Tomato Chicken - Kota Kapama

Recipe: Greek Cinnamon Tomato Chicken – Kota Kapama

Amount: 4 servings


800 g pounds chicken breast or thighs cut into pieces
Salt and pepper to taste
2+ tsp cinnamon
2 tbsp lemon juice
6 tbsp butter
1 large onion, finely chopped
5 cloves garlic, finely chopped
800 g canned tomatoes with the sauce
10 cloves
150 ml dry white wine


  • You can use chicken breast, chicken thighs or chicken legs. The chicken could be boneless or not, skinless or not. Cut the chicken into serving pieces and sprinkle them with lemon, cinnamon, salt and pepper. Let the chicken rest and marinate for 30 mins.
  • Meanwhile prepare the sauce. Melt 2 tbsp butter in a big pot. Add onions and garlic in the butter. Stir until the onions are lightly browned.
  • Put the canned tomatoes plus sauce in the pot with the onions. Let the sauce boil for a few minutes. Then add in wine and cloves. Reduce the heat and keep the sauce warm for later.
  • Now melt the remaining 4 tbsp butter in a large skillet. Brown the chicken on all sides with butter. Turn the pieces once in a while.
    If you use tights, brown a few pieces at a time. When all are done, set aside.
    If you use pieces that have the skin on, brown them with the skin down first.
  • Now that the chicken is browned, put it in pot with tomato sauce. Make sure that each piece is covered with sauce. Add some water if necessary. The chicken doesn’t need to swim in the sauce. You have to boil of the liquid later again if the sauce gets too thin. Cook for about 1 hour until the chicken is tender. Boil off some liquid until the tomato sauce has the desired thickness. Salt to taste.
  • Serve the chicken in cinnamon tomato sauce (Kota Kapama) with spaghetti. 100 g dried spaghetti per person is a generous side portion. Prepare them according to the package instructions. And don’t forget to layer the spaghetti on the serving dish with plenty of cheese.


It’s hard to recommend the right amount of pasta as a side. 80 g dried pasta are considered a typical side in Europe. 100 to 125 g are used for a main course.

An average person is easily fed with a main course portion of 400 to 500 g. A warm main course consists of fish or meat, vegetables and a carbohydrate side dish such as e.g. pasta. For meat, the normal portion size is a maximum of 180 grams. You can do the math from there. A point often overlooked is the dessert. It is estimated at around 150 grams per portion on average.

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