Kampama
2 tsp salt
1/4 tsp. black pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
2 1/2 Tbsp lemon juice
3 whole boneless, skinless chicken breasts, halved
6 Tbsp butter
1 large onion
1 clove garlic
3/4 cup boiling water
1/4 cup white wine
6 oz. can tomato paste
2 cups canned crushed tomatoes
1 tsp sugar
1 Tbsp cornstarch, diluted in 1/4 cup cold water
Combine salt, pepper, cloves, cinnamon and lemon juice in a mixing bowl.
Stir several times with a fork. Dip chicken breasts in bowl, coating
each piece with the marinade. Heat half the butter in a 3 quart pot
over low heat. Place half the chicken breasts in and saute until golden
on both sides (no more that 8 minutes). Remove to a large plate. Saute
the other breasts in remaining butter, remove. In the same pot, saute
onion and garlic for a few seconds, then add water, wine, tomato paste,
crushed tomatoes and sugar. Mix and bring to a boil. Cover pot, simmer
for 40 minutes. Add cornstarch mixture and simmer 20 minutes more.
Return chicken to the pot and simmer an additional 15 minutes.
Serve over rice or pasta. Pour sauce from Kampama over it and sprinkle
with grated parmesan, romano or Kefalotyri cheese.
Source: Cooking and Baking the Greek Way by Anne Theoharous
Submitted by Dee Dee
International Dishes
Poultry Dishes
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