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!
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!
¼ teaspoon pepper
2 tablespoons olive oil
Juice of 1 lemon (3-4 tablespoons)