Chicken Kapama

• 1 3 to 4 lb chicken -- cut into
• Serving pieces
• Salt and pepper to taste
• 1/4 teaspoon Ground cinnamon
• 6 tablespoons Butter
• 2 cups Canned crushed tomatoes
• 1 can 6 oz tomato paste
• 1 teaspoon Sugar
• 3/4 cup Water
• 3 Sticks cinnamon
• 1 Bay leaf
• 1 cup Onions -- minced
• 1 tablespoon Garlic -- minced
• 1 pound Macaroni
• 1 cup grated Kefalotiri or fresh Parmesan cheese

Sprinkle chicken with salt and pepper and cinnamon. In a Dutch oven, melt 2 T butter and brown chicken until golden on all sides. In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken. Add cinnamon sticks and bay leaf. In a medium-sized frying pan, melt 2 T butter and saute onions, and garlic until onions are wilted. Add to chicken. Bring to a boil, cover, and simmer until chicken is tender, 50 -60 minutes. In the last 20 minutes, cook macaroni according to package directions. Drain and empty into serving dish.
Brown remaining butter and pour over macaroni. Place macaroni on a large serving platter. Place chicken and sauce over macaroni and sprinkle with grated cheese. Source: The Complete Book of Greek Cooking