Chicken Kapama

• 3 -4 lbs chicken, cut into serving pieces
• salt and pepper
• 1/4 teaspoon ground cinnamon
• 6 tablespoons butter (divided)
• 2 cups canned crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon sugar
• 3/4 cup water
• 3 cinnamon sticks
• 1 bay leaf
• 1 cup onion, minced
• 1 tablespoon garlic, minced
• 1 lb macaroni
• 1 cup kefalotiri, grated (fresh Parmesan may be used if Kefalotiri is not available)

1. Sprinkle chicken with salt and pepper and cinnamon.
2. In a Dutch oven, melt 2 Tablespoons butter and brown chicken until golden on all sides.
3. In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken.
4. Add cinnamon sticks and bay leaf.
5. In a medium-sized frying pan, melt 2 Tablespoons butter and saute onions, and garlic until onions are wilted.
6. Add to chicken.
7. Bring to a boil, cover, and simmer until chicken is tender, 50-60 minutes.
8. In the last 20 minutes, cook macaroni according to package directions.
9. Drain and empty into serving dish.
10. Brown remaining butter and pour over macaroni.
11. Place macaroni on a large serving platter.
12. Place chicken and sauce over macaroni and sprinkle with grated cheese.

chicken, salt, ground cinnamon, butter, tomatoes, tomato paste, sugar, water, cinnamon sticks, bay leaf, onion, garlic, macaroni

Taken from www.food.com/recipe/chicken-kapama-46395 (may not work)