Sunday, 3 August 2008

Kota Kapama

To serve 5

One chicken cut into serving pieces or five chicken pieces
Juice of one lemon
Some chicken fat, oil or butter, about 3 tablespoons
a glass of dry white wine (optional)
a can of plum tomatoes
1 tbsp tomato paste diluted in 4 fl oz of water
1 large stick of cinnamon
3 whole cloves
salt and freshly ground black pepper
fresh parsley or watercress for garnish

  1. Rub the chicken pieces with the lemon juice. Allow to stand for a bit.
  2. Heat the fat in a heavy braising pot.
  3. Sauté the chicken till it's a light chestnut colour, turning with tongs.
  4. Warm the wine and pour it into the pan.
  5. Stir in the tomatoes and tomato paste.
  6. Bury the cinnamon stick and cloves among the chicken pieces.
  7. Season with salt and pepper.
  8. Simmer over the lowest possible heat for 1 1/2 hours or more (or transfer to a medium slow oven to finish the cooking).
Serve warm with rice or mashed potatoes, garnished with parsley or watercress, and with a side dish of vegetables or salad.
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