In Greece this Chicken (Kota) dish is made with cinnamon and cloves, in Cyprus this meat is braised with coriander and red wine.
- 1 Frying or roasting chicken (2.5 lbs. cut into serving pieces)
- 1 Lemon (juice only)
- 4 Tbs. Extra Virgin Olive Oil
- 1/2 cup Dry white wine (optional)
- 1 1/2 lb Peeled, chopped tomatoes
- 1 Tbs. Tomato paste; mixed w/ water
- 1/4 cup -Water to mix w tomato paste
- 1 Large stick cinnamon
- 3 Whole cloves
- Sea Salt & freshly ground pepper
- Fresh parsley or watercress (check for infestation)
- Arrange the chicken parts in a glass or Corning bowl and rub all over with lemon juice.
- Allow to stand while heating the olive oil in a heavy frying pan.
- Place the chicken into the heated oil and cook over medium heat, turning with tongs to avoid pricking the flesh
- Saute until light chestnut brown in color.
- Heat the wine in a small pan.
- Pour over the chicken, shake the pan, and continue cooking over low heat.
- Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover.
- Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick.
- You could also transfer to a medium slow oven (325 F) to complete the cooking.
- Season with sea salt and pepper.
- Serve warm over cooked couscous or mashed potatoes.
- Green raw or cooked vegetables and chilled wine.
- Garnish with parsley or watercress.
YIELD: 5 Servings.