Best Cinnamon Chicken Stew Recipes

CINNAMON AND CHICKEN STEW

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.

GREEK CHICKEN STEW WITH CINNAMON COUSCOUS

Steps:

• To make the stew:.
• Heat the oil in a large stockpot over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes.
• Add the garlic and Greek seasoning and cook for 1 minute, stirring constantly.
• Add the tomatoes, garbanzo beans, broth, bay leaves and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently.
• Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. (The mixture will thicken.).
• Remove the bay leaves and discard. Stir in the olives and lemon juice and serve immediately over the couscous.
• To make the couscous:.
• While the stew is simmering, bring the broth, olive oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from heat.
• When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.

CINNAMON CHICKEN STEW

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.