Our Greek Chicken Stew is braised with cinnamon, cloves, and aromatics in a rich tomato sauce. This recipe is inspired by Kapamas stew, a dish with so many variations and interpretations all over Greece. It is represented here in the most delicious way possible.
Serve this Greek Chicken Kapamas Stew with your favorite Greek side dishes, such as Crispy Country Fries, Romaine Lettuce Salad, and Black Lentils Salad!
Why you will love kapama stew
Our Favorite
More Greek recipes with cinnamon
Here is what you need
- Chickenโhere I am using skinless, boneless chicken thighs; however, you may use a whole chicken cut into 8 pieces, bone-in and skin-on thighs, etc. I like stews not to be interrupted by any bones or skin. Boneless thighs allow me to dig into a bowl of delicious chicken stew.
- Cinnamon stick and ground, bay leaf, allspiceโall flavor powerhouses for the sauce.
- Prunes, pine nuts, and raisinsโ For a sweet surprise and a different texture.
- Red dry wineโ Although the wine is responsible for the sauce’s major flavor profile, you may use chicken or vegetable stock as a substitute.
See the recipe card for complete information on ingredients and quantities.
Step by step
STEP 1. Season the chicken with sea salt pepper and garlic powder. Let it sit for 10 minutes in room temperature.
Heat a tablespoon of olive oil in a deep skillet.
Brown the chicken in batches all over for 2-3 minutes until golden. Transfer to a plate.
STEP 2. Add the rest of the olive oil in the same skillet. Add the chopped onions and the garlic cloves, bay leaf, cinnamon stick and saute for two minutes stiring occasionally.
Add the tomato paste and cook for two minutes stirring until paste darkens.
STEP 3. Add the wine and deglaze the pan, scraping the sticky bits from the bottom. Allow alchohol to evaporate for one minute on high heat.
STEP 4. Pour in the tomatoes, pinenuts, prunes and raisins. Stir to combine. Cook for two m iuntes over medium heat. Press the tomatoes lightly with the back of a wooden spoon, to chop them.
STEP 5. Add the chicken pieces on top and the juices accumulated in the plate. Cover and cook for twenty five minutes.
STEP 6. Uncover, let the chicken stew sit for 10 minutes and serve.
Garlic tipโI place whole garlic cloves in the paper in this stew. I learned this from Jamie Oliver. The garlic cooked in its paper becomes sweet and so flavorful, different from adding it in the recipe, chopped or minced.
What to serve with Chicken Kapamas
- Breadโ Dipping in the sauce, making a papara bite is not negotiable! You have to try it! Papara in modern times is a piece of bread dipped in a sauce- in the old days, it was a meal with stale bread and milk. Try our homemade bread like this peasant loaf or our olive oregano loaf.
- CheeseโSprinkle a generous amount of shaved Parmigiano or kefalotiri. Or fresh feta cut into smaller pieces or as a baked dip like bouyourdi.
- Potatoesโ Heaven is here. Check out our olive oil mashed potatoes or homemade fries like in this comforting dish of kokkinisto.
- Riceโ Try it embelished with dried fruit and nuts like our festive pilafi or a nice aromatic basmati will do the trick
Storage and reheating
- Leftover stew should be refrigerated and used within 3 to 4 days.
- You can freeze leftover stew in an airtight container and use them within six months.
More Greek stews
Chicken Kapamas Stew
Ingredients
- 1 teaspoon garlic powder
- 2 lb chicken thighs
- โ cup extra virgin olive oil
- 1 onion diced
- 5 garlic cloves
- 2 tablespoons tomato paste
- 2 cinnamon sticks
- 1 bay leaf
- 3 cloves
- 14 oz canned San Marzano tomatoes
- ยผ cup prunes quartered
- ยผ cup raisins
- 1 tablespoon pine nuts
- 1 cup dry red wine
- sea salt
- freshly ground pepper
Instructions
- Season the chicken with sea salt, freshly ground pepper, and garlic powder. Let it sit for 10 minutes at room temperature.
- Heat a tablespoon of olive oil in a deep skillet. Brown the chicken in batches all over for 2-3 minutes until golden. Transfer to a plate.
- Add the rest of the olive oil in the same skillet. Add the chopped onions and the garlic cloves, bay leaf, cinnamon sticks, cloves, and saute for two minutes stiring occasionally.
- Add the tomato paste and cook for two minutes stirring until it darkens a bit.
- Add the wine and deglaze the pan, scraping the sticky bits from the bottom. Allow alchohol to evaporate for one minute on high heat.
- Pour in the tomatoes, pine nuts, prunes, and raisins. Stir to combine. Cook for two m iuntes over medium heat. Press the tomatoes lightly with the back of a wooden spoon, to chop them.
- Add the chicken pieces on top and the juices accumulated in the plate. Cover and cook for twenty-five minutes.
- Uncover, let the chicken stew sit for 10 minutes and serve.
Notes
- Leftover stew should be refrigerated and used within 3 to 4 days.
- You can freeze leftover stew in an airtight container and use them within six months.
Nutrition
