I fell under a Greek
spell for the first time, many years ago, at Greek Islands restaurant on Halsted Street in Chicago. Think Greek ~ you know ~ azure blue sky,
turquoise sea, the warmth of sunshine on pure white buildings; and the FOOD; Greek
Cuisine: moussaka, gigantes, melitzana ima,
baklava, saganaki, dolmathes, skewered kabobs and now kapama.
Stewed chicken or “kotopoulo
kapama” is a colorful, hearty dish that can be made on the stove-top or in a
slow cooker. The dish consists of chicken combined with plenty of tomatoes,
garlic, onions and lemon juice. Adding pungent
cinnamon, gives depth to the succulent stew, enlivening the flavors. You can guess what the benefit of this simmering
pot is ~ it’s the fragrant spicy aroma wafting through the air in your kitchen!
This dish is a
heart-healthy chicken dish that is low in calories, fat and cholesterol. Serve the stew piping hot over orzo or pasta
with a tossed green salad on the side. The
bonus is that Chicken Kapama can be made a day ahead and will taste as good, if
not better. Just be sure to have some
crusty bread on the side to sop up all the sauce!