Cinnamon Chicken Stew
This Greek-inspired Cinnamon Chicken Stew is one of the coziest weeknight dinners! Seared chicken thighs simmer in a rich tomato sauce until they’re fall-apart tender. Served over pasta or rice for a easy, flavorful meal in less than 45 minutes.
Servings: 4 servings
Calories: 521kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 521kcal | Carbohydrates: 33g | Protein: 47g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 208mg | Sodium: 488mg | Fiber: 3g | Sugar: 6g