Chicken Kapama
1 (3 to 4 lb) chicken -- cut into serving pieces
Salt and pepper to taste
1/4 teaspoon Ground cinnamon
6 tablespoons Butter
2 cups Canned crushed tomatoes
1 can 6 oz tomato paste
1 teaspoon Sugar
3/4 cup Water
3 Sticks cinnamon
1 Bay leaf
1 cup Onions -- minced
1 tablespoon Garlic -- minced
1 pound Macaroni
1 cup grated Kefalotiri or fresh Parmesan cheese
Instructions: Sprinkle chicken with salt and pepper and cinnamon. In a Dutch
oven, melt 2 Tbsp butter and brown chicken until golden on all sides. In a bowl
combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken.
Add cinnamon sticks and bay leaf. In a medium-sized frying pan, melt 2 Tbsp
butter and saute onions, and garlic until onions are wilted. Add to chicken.
Bring to a boil, cover, and simmer until chicken is tender, 50 -60 minutes. In
the last 20 minutes, cook macaroni according to package directions. Drain and
empty into serving dish. Brown remaining butter and pour over macaroni. Place
macaroni on a large serving platter. Place chicken and sauce over macaroni and
sprinkle with grated cheese.