Savory Comfort: Cinnamon Chicken Stew
Warm, hearty, and fragrant, Cinnamon Chicken Stew is a culinary masterpiece that marries the earthiness of chicken with the subtle sweetness of cinnamon, creating a dish that tantalizes the taste buds and comforts the soul. This recipe transforms simple ingredients into a symphony of flavors, perfect for cozy family dinners or gatherings with friends. Let’s dive into crafting this delectable dish.
Ingredients:
- 1 ½ pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 4 cups of chicken broth
- 1 can (14 ounces) of diced tomatoes, undrained
- 1 can (14 ounces) of chickpeas, drained and rinsed
- ½ cup of dried apricots, chopped
- ½ cup of golden raisins
- Cooked couscous or rice for serving
- Chopped fresh parsley for garnish
Instructions:
- Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion, minced garlic, diced carrots, and celery. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Spice it Up: Sprinkle ground cinnamon, cumin, paprika, dried thyme, salt, and pepper over the sautéed vegetables. Stir well to coat the vegetables with the spices and toast them for another minute to release their flavors.
- Combine Ingredients: Return the browned chicken pieces to the pot. Pour in the chicken broth and diced tomatoes with their juices. Stir in the chickpeas, dried apricots, and golden raisins. Bring the stew to a gentle simmer.
- Simmer and Stew: Reduce the heat to low, cover the pot, and let the stew simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender, and the flavors have melded beautifully.
- Serve and Enjoy: Once the stew is ready, ladle it into bowls over cooked couscous or rice. Garnish with chopped fresh parsley for a pop of color and freshness. Serve hot and savor each spoonful of this aromatic and flavorful cinnamon chicken stew.
This recipe yields about 4-6 servings, making it perfect for sharing with loved ones. The combination of savory chicken, sweet apricots, and raisins, and the warm aroma of cinnamon creates a sensory experience that will transport you to cozy kitchens and cherished memories. Whether enjoyed on a chilly evening or as a centerpiece for a special gathering, Cinnamon Chicken Stew is sure to delight and impress.
Source: wanderingchickpea.com
Cinnamon Chicken Stew Recipe
Warm, hearty, and fragrant, Cinnamon Chicken Stew is a culinary masterpiece that marries the earthiness of chicken with the subtle sweetness of cinnamon, creating a dish that tantalizes the taste buds and comforts the soul. This recipe transforms simple ingredients into a symphony of flavors, perfect for cozy family dinners or gatherings with friends. Let’s dive into crafting this delectable dish.
- 1 1/2 lbs boneless (skinless chicken thighs)
- Kosher salt
- 1 tsp cinnamon
- 2 tbsp olive oil
- 1 yellow onion onion (diced)
- 2 garlic cloves minced
- 1 tsp sugar
- 1 tsp dried oregano
- 1/4 tsp ground cloves
- 2 tbsp tomato paste
- 1/2 cup red wine
- 1 15 oz can crushed tomatoes
- 1/2 cup chicken stock
- Chopped parsley for garnish
- Cooked pasta or rice for serving
- Remove the chicken thighs from their package and pat dry with paper towels. Sprinkle with 1/2 tsp of kosher salt and let sit for 10 minutes.
- Rub the chicken thighs with the cinnamon so they’re coated on both sides.
- Heat the olive oil in a large, lidded pot over medium heat. When shimmering, add the chicken thighs and cook for 3-4 minutes on each side, until browned. Transfer to a plate.
- Add the onions to the pot and sauté over medium heat for 4-6 minutes, until translucent. Add the garlic, sugar, oregano, cloves and tomato paste. Cook for another 3-4 minutes, until fragrant.
- Add the red wine to deglaze the pan, scraping up any caramelized bits on the bottom. Turn the heat up to let the alcohol cook off then add in the crushed tomatoes, chicken stock and salt to taste. Bring to a boil, nestle in the chicken thighs and reduce the heat to low. Simmer, uncovered, for 25-30 minutes or until the chicken is fall-apart tender.
- Serve over cooked pasta or rice with a garnish of chopped parsley.