CINNAMON AND CHICKEN STEW
This spice-infused stew is great for a brisk fall day. For the most flavor and juiciness, we cooked the chicken on the bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat a large stockpot over medium heat and add oil. Add onion, ginger, and garlic. Cook, stirring frequently until onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes, and cinnamon; cook until tomatoes soften slightly, about 3 minutes.
- Season chicken with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; add to pot. Add 1 1/2 cups water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, until chicken is cooked through, about 40 minutes. Remove chicken.
- Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls, top with chicken. Sprinkle with cilantro and serve with lemon.
Nutrition Facts : Calories 741 g, Cholesterol 108 g, Fat 21 g, Fiber 19 g, Protein 60 g, Sodium 535 g
CINNAMON STEWED CHICKEN
This is a flavorful comfort food and healthy too.
Provided by Lynnda Cloutier
Categories Chicken
Number Of Ingredients 13
Steps:
- 1. Mix cinnamon, salt and pepper in a bowl. Pat chicken dry with paper towels and rub with cinnamon seasoning.
- 2. Heat olive oil in a deep skillet over high heat. Don't overcrowd chicken, or it will steam rather than Brown. Brown chicken in oil for 45 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides. Set aside. Lower heat to medium-high. Add onions and three minced garlic cloves, and stir, stirring constantly for about three minutes or till onions are soft and Golden Brown. add wine to pan, scraping up any browned bits with a spatula.
- 3. When wine has evaporated, add water, broth, tomato paste, oregano, and remaining two garlic cloves. Return chicken to pan. Liquid should cover the chicken about three quarters of the way. Cover and simmer over low heat about one hour or until chicken is tender and cooked through. Add salt and pepper to taste. Serve chicken top with sauce and sprinkle with cheese. Remove skin before eating. Serves six.
STEWED CHICKEN: KOTA KOKINISTI
Steps:
- Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside.
- Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed.
- Served best over rice or orzo. Top with mizithra.
CINNAMON CHICKEN
Steps:
- In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
- To cook, preheat the oven to 350 degrees.
- Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
- Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
- Bake about 20 minutes and serve.
CINNAMON CHICKEN STEW
Make and share this Cinnamon Chicken Stew recipe from Food.com.
Provided by Ang11002
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken with the adobo.
- Refrigerate for 30 minutes.
- Heat the oil in a skillet and saute the recaito and ham over medium heat for 5 minutes.
- Add the tomato sauce, tomatoes, and water and bring to a boil.
- Add the chicken, cinnamon, salt, and pepper, and bring to a boil again.
- Reduce the heat to low and simmer for 30 minutes.
GREEK CHICKEN STEW WITH CAULIFLOWER AND OLIVES
Chicken, cauliflower, olives, tomatoes, feta - this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like. (But don't use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs. And, important to note, you can freeze the finished dish, making it an excellent delivery to new parents or anyone in need of a home-cooked meal.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they're browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
- Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
- Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
- Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
- Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 1127 milligrams, Sugar 7 grams, TransFat 0 grams
KOTA KAPAMA(CHICKEN STEWED IN WINE, GARLIC, & CINNAMON)
Cat Cora grew up with a Greek father and mother in Jackson, Miss., then spent time in Skopelos in the Agean islands in Greece. and has restaurants in Northern California. She is also an Iron Chef on Food Network TV. She says as a child she asked for this on her birthday, when she could pick anything she wanted to eat. She loved it so much she would bribe her younger brother to ask for it on his birthday too. From the cookbook Cat Cora;s Kitchen. If you can't find Myzithra cheese you may substitute kefalotyri, parmesan, or pecorino romano.
Provided by Sharon123
Categories Stew
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pat the chicken pieces dry with paper towels so they won't splatter in the pan. Mix the cinnamon, salt and pepper together in a small bowl. Rub the chicken pieces on all sides with mixture. Mince 3 of the garlic cloves, set aside.
- Heat oil in a large, deep, 12" cast iron skillet(or stainless steel, but you want high sides-about 3") over high heat. Don't crowd the pieces in the pan or the chicken will steam rather than brown. If you need to, do in 2 batches.
- Add the chicken to skillet and brown for 4-5 minutes on each side, moving the pieces with a metal spatula so they don't stick to the pan. When the chicken is browned nicely on all sides, remove from skillet and set aside.
- Reduce heat to medium high and add onions and minced garlic. Cook for 3 minutes, stirring constantly, until onions have softemed and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spoon to deglaze, loosening any brown bits.
- When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken.
- Reduce heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. If the sauce gets too thick, thin with a little more water. Taste and adjust seasoning to your taste.
- Great served with buttered noodles, rice, orzo, or macaroni. Sprinkle the grated cheese over the top of each serving. Enjoy!
CINNAMON STEWED CHICKEN (CAT CORA)
Make and share this Cinnamon Stewed Chicken (Cat Cora) recipe from Food.com.
Provided by DrGaellon
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
- Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
- Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
- Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.
SLOW-COOKER STEWED CINNAMON APPLES
Looking for a slow cooked side dish? Then try these stewed cinnamon apples - a tasty accompaniment to your meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h50m
Yield 10
Number Of Ingredients 7
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix apples, butter and lemon juice. Sprinkle with brown sugar and cinnamon; toss to coat. Pour cider over apples.
- Cover; cook on Low heat setting 3 hours 30 minutes or until apples are tender.
Nutrition Facts : Calories 170, Carbohydrate 34 g, Fat 1, Fiber 2 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
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