Sunday, November 1, 2015

Cinnamon Chicken

I don't normally blog recipes, but this one needs to be blogged! I found it in Runner's World magazine. And it is from the Runner's World website that I found the above picture (the one I made I ate too fast to take a picture of it). I am re-posting this recipe because they have left out a very important step from their recipe. I think my dinner would have turned out even better had I read through all the instructions first and realized they forgot to mention a step. So, mostly for myself, I am rewriting the recipe here intact. (I would have thought they'd have corrected their mistake on their website but it also has the error. Here is their recipe). 

The missing step is to remove the chicken from the pan after browning. I didn't realize that this needed to happen until I had already gone through the next two steps and the chicken had been cooking for an extra 20-30 minutes, at a higher temperature than intended. So I pulled the chicken out and didn't add it back in until the very end - so the chicken and spices did not all stew together the way they were supposed to.

This recipe takes a while. It took me 2 HOURS tonight. So be prepared for it to take that long with prep and all. But an hour of that time is simmering on the stovetop, so settle in and find yourself something to for that hour while your delicious meal is stewing. 


1 chicken (2 1/2 to 3 pounds), cut into eight pieces
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 peeled garlic cloves, minced
1 1/2 tablespoons extra virgin olive oil
2 peeled, coarsely chopped medium yellow onions
1/2 cup dry white wine
1 cup water
1 cup chicken stock
1 6-ounce can tomato paste
1 tablespoon fresh oregano, chopped

Boil water with some sea salt and set aside. Pat the chicken dry with paper towels. Mix the cinnamon, kosher salt, and pepper in a small bowl. Rub the spice mix all over the chicken pieces.

Mince three of the garlic cloves. Heat the olive oil in a large, deep skillet over high heat (a 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once). Add the chicken to the oil and brown for about four to five minutes on each side, until it is well browned all over. 

**This is the missing step: REMOVE CHICKEN FROM PAN 

Lower the heat to medium-high and add the onions and minced garlic. Cook for about three minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add the wine. When the wine has evaporated, add the water, chicken stock, tomato paste, oregano, and remaining two garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over low heat for about an hour or until the chicken is tender and thoroughly cooked. Season the finished sauce with kosher salt and pepper to taste. Serve over a bed of quinoa or another favorite grain. Serves four.
If prepared without the skin:
Calories: 360
Protein: 40 g
Carbs: 18 g
Fat: 11 g
If prepared with the skin:
Calories: 650
Protein: 47 g
Carbs: 18 g
Fat: 41 g

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