Kapama Cinnamon Braised Chicken

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Kapama is a classic Corfiot braise from the Greek Ionian islands, where chicken is slow-cooked with sweet-tart tomato, plenty of warm cinnamon, and a splash of vinegar until tender and glossy. It is humble, deeply aromatic, and traditionally eaten with hunks of crusty bread to mop up the spiced pan sauce.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 7 gSugar
• 38 gProtein
• 620 mgSodium
• 780 mgPotassium
• 70 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the chicken

• 8 bone-in, skin-on chicken thighs (about 2.4 kg / 5 lb total)
• 1 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil

For the braise

• 2 large yellow onions, finely chopped (about 400 g)
• 6 garlic cloves, thinly sliced
• 2 tbsp tomato paste
• 1 cup (240 g) crushed tomatoes or passata
• 1/3 cup (80 ml) water
• 3 tbsp red wine vinegar
• 2 bay leaves
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 4 whole cloves

For finishing

• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp honey (optional, to balance acidity)

Directions

1. Pat the chicken thighs dry and season both sides with the salt and pepper. Heat the olive oil in a wide heavy pot or Dutch oven over medium-high heat and brown the chicken in batches, skin side down first, about 4 minutes per side until deeply golden. Transfer to a plate.
2. Pour off all but about 2 tablespoons of fat, lower the heat to medium, and add the onions with a pinch of salt. Cook, stirring often, for 8 to 10 minutes until softened and lightly caramelized.
3. Stir in the garlic and tomato paste and cook for 2 minutes until the paste darkens and smells toasty. Add the crushed tomatoes, water, vinegar, bay leaves, cinnamon, allspice, and whole cloves, scraping the bottom of the pot to lift any browned bits.
4. Nestle the chicken and any juices back into the pot, skin side up so it stays above the sauce. Bring to a gentle simmer, cover, and reduce the heat to low. Braise for 45 to 55 minutes, turning the chicken once halfway through, until the meat is fork-tender and pulling from the bone.
5. Uncover, increase the heat slightly, and simmer for 5 more minutes to thicken the sauce to a glossy, spoonable consistency. Taste and stir in the honey if the tomato is sharp, adjusting salt as needed.
6. Discard the bay leaves and whole cloves. Scatter the parsley over the top and serve straight from the pot with plenty of crusty country bread, buttered orzo, or steamed rice to soak up the cinnamon-scented sauce.

Cook’s Notes

• Bone-in, skin-on thighs are essential here; they stay juicy through the long braise and flavor the sauce as they cook.
• The cinnamon may sound generous, but it is the signature of Corfiot kapama – do not reduce it or the dish loses its identity.
• If you can find them, 2 to 3 whole allspice berries and a small cinnamon stick steeped in the sauce give a rounder spice flavor than ground alone.
• Make kapama a day ahead if possible; the cinnamon deepens overnight and the chicken reheats beautifully in its own sauce.
• Leftover sauce is excellent tossed with pasta or spooned over roasted potatoes the next day.

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