Greek · Dinner
Spiced Braised Chicken Thighs
Chicken Kapama
Chicken thighs slow-braised with cinnamon, cloves, and tomato until deeply fragrant and tender, a Macedonian classic served over hilopites.
$
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
28gFat
48gCarbs
7gSugar
3gFiber
720mgSodium
105mgChol
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Instructions
1
Prep
Season 4 chicken thighs with 1.25 tsp salt and 0.5 tsp pepper. Finely dice 2 medium onions (300g), mince 4 garlic cloves. Measure 400g crushed tomatoes, 2 tbsp tomato paste, 150ml red wine. Gather 1 cinnamon stick, 4 cloves, 2 bay leaves, 4 allspice berries.
2
Sear
Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Sear chicken skin-side down in batches 6–7 minutes until deeply golden. Flip and sear 3 minutes. Remove and set aside.
3
Sweat
Reduce heat to medium. Add diced onion, soften 5–6 minutes until translucent. Add garlic, cook 1 minute until fragrant. Stir in tomato paste, cook 1 minute until darkened.
4
Bloom
Pour in red wine, simmer 3 minutes until reduced by half. Add crushed tomatoes, cinnamon stick, cloves, bay leaves, and allspice berries. Stir to combine.
5
Braise
Return chicken to pot, nestling pieces into sauce. Cover and braise on low heat 55–60 minutes until chicken is very tender and sauce is thick and deeply fragrant. Discard whole spices. While chicken braises, cook 200g hilopites or egg noodles according to package directions; drain and set aside.
6
Plate
Divide cooked noodles between two bowls. Top each with 2 chicken thighs and sauce. Garnish generously with 40g grated kefalotyri or pecorino. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 chicken thighs, bone-in, skin-on
- 2 medium onions
- 4 garlic cloves
- 400g (14 oz / 1 can) canned crushed tomatoes
- 2 tbsp tomato paste
- 150ml (5 fl oz) dry red wine
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 4 allspice berries
- 45ml (3 tbsp) extra virgin olive oil
- 1.25 tsp sea salt
- 0.5 tsp black pepper
- 200g (7 oz) hilopites or egg noodles
- 40g (1.4 oz) kefalotyri or pecorino