Chicken Kapama

Chicken kapama is a classic Greek braise: chicken thighs cooked covered in tomato and red wine with cinnamon, cloves, and bay leaf, plus prunes, raisins, and pine nuts for a sweet-savory finish.

Course Dinner, Main Course

Cuisine Greek

Prep Time 15

Cook Time 45

Servings

Calories 558kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 lb boneless, skinless chicken thighs
1 teaspoon garlic powder
sea salt to taste
freshly ground pepper to taste
⅓ cup extra virgin olive oil
1 onion diced
5 garlic cloves whole and unpeeled
2 cinnamon sticks
3 whole cloves
1 bay leaf
2 tablespoons tomato paste
1 cup dry red wine (or chicken stock)
14 oz can whole peeled San Marzano tomatoes
¼ cup prunes quartered
¼ cup raisins
1 tablespoon pine nuts

Instructions

Season the chicken with sea salt, pepper, and garlic powder. Let it sit for 10 minutes at room temperature.
Heat 1 tablespoon of the olive oil in a deep skillet over medium-high heat. Brown the chicken in batches for 2–3 minutes per side, until golden. Transfer to a plate.
Add the remaining olive oil to the skillet. Add the onion, whole garlic cloves, cinnamon sticks, cloves, and bay leaf. Sauté for 2 minutes, stirring occasionally.
Add the tomato paste and cook for 2 minutes, stirring, until it darkens slightly.
Pour in the wine and deglaze, scraping up the browned bits from the bottom of the pan. Let the alcohol cook off for 1 minute over high heat.
Add the tomatoes, prunes, raisins, and pine nuts. Stir and cook for 2 minutes over medium heat, pressing the tomatoes with a wooden spoon to break them up.
Nestle the chicken and its juices into the sauce. Cover, reduce the heat to medium-low, and simmer for 25 minutes, until tender and 165°F (74°C).
Uncover and rest for 10 minutes. Remove the cinnamon sticks, bay leaf, and cloves before serving.

Notes

No wine: Use 1 cup chicken or vegetable stock plus 1 teaspoon red wine vinegar.
Bone-in chicken: Braise covered for 40–45 minutes.
Chicken breast: Braise for about 15 minutes; check early.
Fresh tomatoes: Replace the can with about 1 lb (450 g) ripe tomatoes, grated and skins discarded. Simmer 4–5 minutes in step 6 before adding the chicken.
Make ahead: Tastes even better the next day.
Storage: Refrigerate for 3–4 days or freeze for up to 3 months. Reheat gently over medium-low heat with a splash of water or stock.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition