CHICKEN KAPAMA

Kota Kapama

YIELD: 6 SERVINGS

       one 3- to 4-pound chicken, cut into serving pieces

       salt and pepper to taste

       ¼ teaspoon ground cinnamon

       6 tablespoons butter

       2 cups canned crushed tomatoes

       one 6-ounce can tomato paste

       1 teaspoon sugar

       ¾ cup water

       3 sticks cinnamon

       1 bay leaf

       1 cup minced onions

       1 tablespoon minced garlic

       1 pound macaroni

       1 cup grated kefalotiri cheese

Sprinkle chicken with salt, pepper, and cinnamon. In a Dutch oven, melt 2 tablespoons butter and brown chicken until golden on all sides.

In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken. Add cinnamon sticks and bay leaf.

In a medium-sized frying pan, melt 2 tablespoons butter and sauté onions and garlic until onions are wilted. Add to chicken. Bring to a boil, cover, and simmer until chicken is tender, 50 to 60 minutes.

In the last 20 minutes, cook macaroni according to package directions. Drain and empty into serving dish. Brown remaining butter and pour over macaroni.

Place macaroni on a large serving platter. Place chicken and sauce over macaroni and sprinkle with grated cheese.