Cinnamon Chicken Stew
Warm your soul with this hearty and aromatic Cinnamon Chicken Stew, a cozy one-pot dish that blends savory and sweet flavors in perfect harmony. Tender, bone-in chicken thighs are seared to golden perfection before simmering in a rich tomato and chicken broth infused with ground cinnamon, cumin, and paprika. Sweet notes of honey balance the spices, while hearty carrots and potatoes add comforting texture. This easy cinnamon chicken recipe is ready in just over an hour, making it a perfect weeknight dinner or meal prep option for the family. Serve this delightful stew with crusty bread or fluffy rice to soak up every last drop of its flavorful broth, and garnish with fresh parsley for an extra touch of brightness. Perfect for lovers of warming spices and wholesome meals, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup crushed tomatoes
- 2 cups chicken broth
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the pot for 3-4 minutes per side, until golden brown. Remove and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic, ground cinnamon, ground cumin, and paprika. Cook for 1 minute until fragrant.
Add the crushed tomatoes and chicken broth to the pot, stirring to combine and scraping up any browned bits on the bottom.
Return the chicken thighs to the pot, nestling them into the liquid.
Add the sliced carrots, cubed potatoes, honey, and an additional pinch of salt if needed. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 35-40 minutes, or until the chicken is tender and the vegetables are cooked through.
Taste and adjust seasoning as needed. Remove from heat.
Serve the stew hot, garnished with fresh parsley if desired. Pair with crusty bread or rice for a complete meal.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 42.0 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3604 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
