Kota Kapama (Chicken Braised w/Cinnamon & Cloves)

      1    Frying or roasting chicken*       1/4 c  -Water to mix w tomato paste
      1    Lemon (juice only)                  1    Large stick cinnamon
      4 tb Sweet butter & oil, mixed           3    Whole cloves
    1/2 c  Dry white wine (optional)                Salt & freshly ground pepper
  1 1/2 lb Peeled, chopped tomatoes                 Fresh parsley or watercress
      1 tb Tomato paste; mixed w/ water

  *Note: Chicken should be about 2-1/2 lbs., and be cut into serving
  pieces.

  Arrange the chicken parts in a glass or earthenware bowl and rub all
  over with lemon juice.  Allow to stand while heating the butter and
  oil in a heavy braising pot.  Slip the chicken into the fat and cook
  over medium heat, turning with tongs to avoid pricking the flesh;
  saute until light chestnut in color.  Heat the wine in a small pan,
  pour over the chicken, shake the pan, and continue cooking over low
  heat.  Stir in the tomatoes and tomato paste, slip the cinnamon and
  cloves in among the pieces, and cover.  Simmer over the lowest
  possible heat for 1-1/2 hours, or until the chicken is tender and the
  sauce thick.  Or, transfer to a medium slow oven (325 F) to complete
  the cooking.  Season with salt and pepper.  Serve warm over cooked
  grain or mashed potatoes with green raw or cooked vegetables and
  chilled wine.  Garnish with parsley or watercress.