This traditional dish from the Aegean region slowly cooks chicken, onion, and rice together so their flavors mingle. The chicken is separated from the rice and served on top with some of the cooking liquid spooned over it. Tavuk kapama is a memorable dish for a table of guests.
Put the chicken thigh pieces in a large pot with hot water, coarsely chopped onion, cinnamon, cloves, and salt. Bring to a simmer.
Cover the pot and cook over low heat until the chicken is tender, skimming off any foam from time to time.
Rinse the rice and drain it in a strainer, then add it to the chicken broth along with the cooking oil. Cook until the rice has absorbed the liquid.
Arrange the chicken pieces over the rice pilaf and serve hot with some of the remaining broth spooned over the top.
Do not add the rice too early or it may overcook and turn mushy; add it during the final stage of cooking. Close the lid tightly to keep the steam in, or the chicken and rice may dry out.
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