KOTA KAPAMA
(CHICKEN BRAISED WITH CINNAMON AND CLOVES)

1 (2 1/2 lb) frying or roasting chicken, cut into serving pieces
1 lemon (juice only)
4 tbsp sweet butter and oil, mixed
1/2 cup dry white wine (optional)
1 1/2 lb tomatoes, peeled and chopped
1 tbsp tomato paste mixed with 1/4 cup water
1 large stick cinnamon
3 whole cloves
salt & freshly ground pepper
fresh parsley or watercress

Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot.

Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut 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. Or, transfer to a medium slow oven (325 degrees F) to complete the cooking. Season with salt and pepper.

Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress.

Servings: 5