Greek Cinnamon Chicken
Infuse your dinner table with the warm, aromatic flavors of the Mediterranean by trying this Greek Cinnamon Chicken recipe. Featuring tender, bone-in chicken thighs simmered in a spiced tomato sauce infused with cinnamon, oregano, and a hint of allspice, this dish is a cozy yet sophisticated take on Greek comfort food. Enhanced with red wine vinegar for a tangy touch and garnished with fresh parsley, it delivers an irresistible balance of savory and subtly sweet flavors. Perfect for a comforting weeknight meal or an impressive dinner party centerpiece, this one-pot wonder pairs beautifully with rice, orzo, or crusty bread to soak up every last drop of its rich, velvety sauce. With just 15 minutes of prep time and familiar pantry staples, it's a simple yet deeply satisfying dish that will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 2 teaspoons red wine vinegar
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground allspice (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them generously with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 4-5 minutes until deeply golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground cinnamon, dried oregano, and ground allspice (if using). Cook for 1 minute until fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Add the red wine vinegar, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
Return the chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 30-35 minutes, turning the chicken halfway through, until the chicken is tender and cooked through.
Remove the bay leaf and adjust seasoning with additional salt or pepper, if needed.
Serve the Greek Cinnamon Chicken hot, garnished with freshly chopped parsley. Pair with rice, orzo, or a side of crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 785 mg | 34% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 529 mg | 11% | |
*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.
