Kapama takes its name from the method: the mouth of the pan is closed over with lettuce leaves and the steam that builds up inside cooks both the chicken and the rice. The leaves are not only a lid, they give up their flavour as they cook.
Ingredients
For the chicken
For the pilaf
For covering
Method
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Poach the chicken
Bring the pieces to the boil in cold water, skim, add the onion and cook for 40 minutes. Strain and keep the stock.
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Toast the rice
Cook the pine nuts in butter for 2 minutes, add the rice and toast for 3 minutes. Stir in the currants, allspice and salt.
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Build the pan
Line the bottom of a wide pan with half the lettuce leaves and lay the chicken pieces on top.
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Add the rice
Spread the toasted rice over the chicken and pour in 3 cups of hot chicken stock.
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Cover
Lay the rest of the lettuce leaves over the top, dot with pieces of butter and put the lid on.
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Cook
Cook over the lowest heat for 25 minutes, then turn off the heat and leave to stand for 15 minutes.
Tips
- The lettuce leaves are essential; foil holds the steam but gives no flavour.
- Let the rice take its liquid from the chicken stock; made with plain water the dish loses half its flavour.
- Do not lift the lid while it stands, because if the steam escapes the rice stays firm.
Nutrition
Values are per serving and approximate.