Chicken Kapama

I forgot to take a picture of my chicken dish. Fortunately we have lots of beautiful barrel cacti in bloom right now to enhance my post.

This recipe is adapted from The Olive and the Caper by Susanna Hoffman, reviewed here. The sauce is so dark and delicious, and it's a very convenient dish to cook ahead for company.

Chicken Kapama

Olive oil
1 cut-up chicken, or 8 boneless/skinless thighs
1 thinly sliced onion

Brown the chicken thoroughly on both sides. Remove chicken and brown the onion for one minute.

1 1/2 tablespoons tomato paste
1 lb. canned or fresh tomatoes
1 1/2 cups dry red wine
1/4 cup brandy
1/2 cup strong coffee (remember to save some from breakfast)
2 tablespoons honey
2 inches of cinnamon stick
3 whole cloves
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
Watercress or fresh basil for garnish

Mix the sauce ingredients with the onion and bring to a boil. Return chicken to pan. Cover and simmer 45 minutes. Remove cover and continue cooking for 30 to 45 more minutes, until sauce is thickened and chicken is very tender. Garnish with watercress or basil.

I like to serve this with a bulgur and walnut pilaf.