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Chicken Kampama
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By Dana Carpender
Posted July 23rd, 2007
Servings: 6
Author Notes: Greek chicken, simmered in red wine, tomatoes, and spices. If all you've had is Greek roasted chicken (wonderful, by the way!), try this!
Ingredients: 3 pounds cut-up chicken
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
1 cup canned diced tomatoes
4 tablespoons tomato paste
1/4 cup dry red wine
1 clove garlic, crushed
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 cup chicken stock
Instructions: In your big, heavy skillet, brown the chicken all over in the butter and olive oil. When it's golden all over, remove from the pan and pour off all but about 1 tablespoon of the fat.

In that fat, sauté the onion a bit. When it's golden, add the tomatoes, tomato paste, wine, garlic, spices, and chicken stock. Stir it all together, and bring to a simmer. Add the chicken back to the skillet, turn the burner to lowest heat, cover, and cook for 30 minutes. Uncover and simmer for another 30 minutes, then serve.

Per Serving: 467 calories; 34 g fat; 30 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carb.


 

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