Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it’s not cooked through at this point, that’s O.K.) Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt. Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking. Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.
Time 55m Yield 4 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish. Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft. Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken. Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.
Time 1h45m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Arrange chicken in single layer in baking dish. Cover with lemon juice and salt and pepper. Let stand at room temperature 1 hour, turning occasionally. Combine all the remaining ingredients in a large saucepan. Bring to a boil over medium heat and cook until sauce thickens, stirring occasionally, 40 minutes. Heat oil with butter in large skillet over medium-high heat. Drain chicken and pat dry; brown on all sides. Return to baking dish. Preheat oven to 350F. Pour sauce over chicken, cover with foil. Bake until chicken is tender, about 40 minutes. Discard spices and serve. The sauce is excellent and lends itself to this dish being served with buttered pasta (penne or rigatoni would be good).
Time 4h Yield 6 serving(s) Number Of Ingredients 18 Steps:
Sauté onion, garlic, celery and butter ’till tender. Add tomatoes, tomato paste, water, parsley, red pepper, garlic powder, oregano, black pepper, cinnamon and red wine. Then add giblets. Brown chicken and add to sauce. Simmer for 2-3 hours. ———–For the pasta ————–. Boil ziti aldente. Brown butter. Layer parmesan cheese and butter then bake for 15 minutes.
More about “easy chicken kapama recipes”
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour. Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings. Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.
