I changed the amount and type of chicken, and made some daring metric conversions. Here is the recipe as I made it (conversions re-converted--if that is possible). I also re-wrote some of the instructions, as I found the original recipe to be a bit jumbled.
4 chicken breasts
1tsp. ground cinnamon
2 tsp. kosher salt (we used Gros Sel de Guérande, a French sea salt)
1tsp. freshly ground black pepper
5 cloves garlic, minced (separate 2 cloves for use later)
1 1/2 Tbs. extra virgin olive oil
2 coarsely chopped yellow onions
1/2 cup dry white wine
1 cup water
1 cup chicken stock
5 oz. tomato paste
1 tablespoon fresh oregano, choppped (dried oregano works just fine)
- Boil water with a pinch of sea salt and set aside. Meanwhile, prepare your chicken stock in another pan and set aside.
- Mix the cinnamon, kosher salt, and pepper in a small bowl. Pat the chicken breasts with paper towels and then rub the cinnamon mixture on the chicken breasts.
- Heat olive oil in deep skillet, and add chicken, browning for 4-5 minutes on each side. Remove chicken from skillet and set aside.
- Lower heat to medium-high and add 3 of the minced garlic cloves and onions to the skillet. Stir for about 3 minutes, until onions are just beginning to soften.
- Add the wine, and stir occasionally until wine is evaporated.
- When the wine has evaporated, add the water, chicken stock, tomato paste, remaining 2 minced garlic cloves, and oregano. Stir until well blended.
- Return chicken breasts to the sauce mixture (they should be about 3/4 covered in sauce).
- Cover the skillet and simmer on low heat for about an hour until chicken is tender.
- Season with salt and pepper to taste and serve with rice or pasta.
Trivia question: This recipe was originally labeled Koto Kapama (Cinnamon Chicken). What language does Koto Kapama come from? I don't have the answer, so I hope someone knows.