First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

What’s cooking today: Chicken braised with cinnamon a...

TGIFOOD

TGIFOOD

What’s cooking today: Chicken braised with cinnamon and tomato

Kota kapama, or Greek chicken with cinnamon and tomato. (Photo: Tony Jackman)

This dish is called Kota Kapama in Greece, where it is a family staple. It is made with a whole chicken, dissected, but of course you can buy portions such as drumsticks and thighs if you like. But rather take the challenge of breaking down a whole bird; it’s a skill most cooks used to have, and one worth having. The carcass can be used to make your own chicken stock.

 

This recipe accompanies this column

Ingredients

1 whole chicken, dissected into 8 pieces (2 legs, 2 thighs, 2 wings, and 2 breasts)

2 medium onions, chopped

3 or 4 garlic cloves, chopped finely

1 cup chicken stock

2 small cinnamon sticks

1 tsp ground cinnamon

2 bay leaves

100 ml tomato paste

1 x 400 g can chopped tomatoes

1 tsp sugar (or honey)

Salt to taste

Ground black pepper to taste

2 Tbsp olive oil

2 Tbsp butter or ghee (clarified butter)

½ cup finely grated Grana Padano

Parsley, chopped, to garnish

Cooked and drained orzo or other noodles, buttered (I used linguine)

Method

Clean and dry the chicken and dissect into 8 pieces.

Season each piece with salt and pepper and sprinkle ground cinnamon all over.

Heat the ghee/butter and olive oil in a skillet or cast-iron frying pan and brown the pieces well on all sides. Remove to a container and keep aside.

Add the onions and then the garlic to the pan and sauté, stirring, until softened. Stir in the tomato paste and sauté, stirring, for 2 minutes to take the sharpness off the paste.

Add the tomatoes, sugar or honey (to balance the acidity of the tomatoes), cinnamon sticks, bay leaves, chicken stock, taste and adjust seasoning, give it a stir, and then coat the chicken pieces in the sauce. Bring it to a gentle simmer, cover, and let it cook gently for about an hour or until the chicken is perfectly tender.

Serve on buttered noodles such as orzo, or Italian noodles such as tagliatelle or fettuccine or whichever type of pasta you have to hand. Once cooked and drained, quickly toss the pasta in melted butter before serving.

Sprinkle with chopped parsley and finely grated cheese. DM/TGIFood 

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected] 

SUBSCRIBE: Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Gallery

Comments - share your knowledge and experience

Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.

Everybody has an opinion but not everyone has the knowledge and the experience to contribute meaningfully to a discussion. That’s what we want from our members. Help us learn with your expertise and insights on articles that we publish. We encourage different, respectful viewpoints to further our understanding of the world. View our comments policy here.

No Comments, yet

Please peer review 3 community comments before your comment can be posted