Kota Kapama

1/2 of a frying chicken
1 medium onion
3-4 fresh tomatoes
1/2 Tbl tomato paste or 2 Tbl tomato puree
1/2 cup of dry, white wine
2 cloves of garlic
1/2 Tsp dry, Greek oregano
1/4 Tsp cinnamon
1/4 Tsp allspice (optional)
olive oil
Mizithra or Parmigiano cheese
black pepper
Slice the tomatoes in half. Separate the pulp and juice from their skins by pushing their non-skin sides across a metal box grater into a bowl. Discard the skins. Add a shot of honey to the tomato pulp/juice. Chop the onions and garlic finely.

Blot moisture off the chicken with a paper towel. Heat a Dutch oven over a medium flame. Add olive oil and brown the chicken on both sides. Remove chicken and de-grease the pan. Add 2 Tbl fresh olive oil and saute the onions until translucent. Throw the tomatoes, paste, white wine, garlic, oregano and cinnamon into the pan. (Make sure that the liquids come up to about the middle-height of the chicken. If lacking in liquid, add more grated tomato.) Adjust seasoning to taste with salt and pepper. Bring the contents of the pan to a boil, then cut the heat to a simmer. Braise for 1 hour, uncovered - stirring the sauce and turning the chicken periodically.

Move the chicken to a platter. Ladle the sauce over it. Top the chicken and sauce with grated cheese.

Fresh tomatoes vary insofar as acidity and water content. If the tomatoes (used for this or any other recipe) are too tart, add a little honey (1 Tsp) to cut some of the sharpness.