Chicken caps with spinach - I usually make lamb kapama, but in the absence of lamb, chicken also works well. This is a lighter version, without a lot of onions, and I liked it more than the classic kapama.
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Chicken caps with spinach - Javorka Filipović - Recipes and Cookbook online
Chicken kapama with spinach - I usually make lamb kapama, but in the absence of lamb, chicken also works well. This is a lighter version, without a lot of onions, and I liked it more than the classic kapama.
- 300 g of chicken white meat
- 1 onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1 piece of carrot (finely chopped)
- oil (a little)
- 1 tablespoon flour
- 300 g of spinach
- herb spice mix (to taste)
- water (if needed)
- Fry finely chopped garlic and onion and carrot in oil. Cut the meat into cubes, roll it in flour and place it on top of the stewed vegetables. Brown it briefly on all sides, pour water to cover it and simmer it in a covered container for about 30 minutes.
- Wash the spinach well and chop it into larger pieces. Put it in the bowl with the meat, season to taste, cover and stew for another 15 minutes in the covered bowl. Normally you should not add water as the spinach will release its liquid and the dish will have a good consistency. If there is not enough liquid, you see that your meat is sticking to the bottom of the container, add just a little water and leave everything to soak well.
- If you like a spicier taste of kapama, add one bunch of spring onion and 1 teaspoon of allspice.
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