Cinnamon Stewed Chicken Cat Cora
Transform your dinner routine with the bold and aromatic flavors of Cinnamon Stewed Chicken, a recipe inspired by Cat Cora’s Mediterranean flair. Juicy, bone-in chicken thighs are seared to golden perfection before simmering in a rich, spiced tomato sauce infused with warm cinnamon, allspice, and a touch of honey for a subtle sweetness. This one-pot dish combines hearty ingredients like crushed tomatoes, chicken broth, and caramelized onions, creating a mouthwatering sauce that thickens beautifully as it cooks. Ready in just under an hour and perfect for serving alongside rice, crusty bread, or roasted vegetables, this comforting meal delivers big flavors with minimal effort. Garnished with fresh parsley for a vibrant finish, this cinnamon-scented chicken stew is perfect for cozy family dinners or impressing guests with a unique take on Mediterranean-inspired cuisine.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 2 cups chicken broth
- 1 cup crushed tomatoes
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper. Place the chicken, skin-side down, in the skillet and sear until golden brown, approximately 4-5 minutes per side. Transfer the seared chicken to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground cinnamon, ground allspice, and paprika. Cook for 1-2 minutes until the spices are fragrant.
Pour in the chicken broth and crushed tomatoes, stirring to combine. Add the honey, salt, and black pepper to the mixture and bring to a simmer.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Lower the heat to medium-low, cover, and simmer for 30 minutes, occasionally basting the chicken with the sauce.
Remove the lid and cook for an additional 10-15 minutes, allowing the sauce to thicken slightly and the chicken to cook through completely.
Taste the sauce and adjust seasoning if needed.
Serve the cinnamon-stewed chicken hot, garnished with fresh parsley. Pair with rice, bread, or a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4241 mg | 184% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 30.3 g | ||
| Protein | 173.4 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2909 mg | 62% | |
*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.
