Chicken Kapama – Greek Cinnamon Stewed Chicken

This is one of those comfort food every kid has nostalgic memory of their mom or grandma making¬†growing up- if you’re Greek. For those of us unfortunate to not share these pleasant food memories, imagine subtle aromas of tomatoes, cinnamon, onions, garlic, butter and chicken slowing braising over the stove, steaming up the whole kitchen- the whole living space more likely- with its warm, comforting, uncomplicated ingredients to make this perfectly wedded dish. This particular recipe is Cat Cora’s take on chicken kapama and appeared in Ingredients   1 chicken (2 1/2 to 3 pounds), cut into 8 pieces … Continue reading Chicken Kapama – Greek Cinnamon Stewed Chicken

Lamb Tagine

The “tagine” is an earthenware with a conical lid used to cook the stew of the same name. The tagine stew is a¬†complex yet balanced sweet and savory one-pot dish from North Africa that would impress any guest. The following recipe is courtesy of the NY Times. The sweetness in this recipe is from dried apricots, onions, both cinnamon sticks and ground cinnamon, and nutmeg while the savory side is contributed by the lamb, stock, tomato paste, turmeric, ginger, and black pepper. The whole stew is brightened up by fresh cilantro and lemon juice. INGREDIENTS 3 pounds bone-in lamb stew … Continue reading Lamb Tagine