Description
A Greek Braised Cinnamon Chicken dish cooked with rich flavors and aromatic spices.
Ingredients
Scale
- 1 chicken (3-4 pounds)
- 11/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/3 cup olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, grated
- 2 cinnamon sticks
- 28 ounces canned tomatoes, unflavored and pureed
- 2 tablespoons tomato paste
- 1/2 to 11/2 teaspoon granulated sugar
- 11/2 teaspoon dried oregano
- Pinch of crushed red pepper flakes, optional
- 2–4 tablespoons chopped fresh parsley
- 1 pound pasta, cooked al dente
- 1/2 cup grated Parmesan or Kefalotyri cheese for serving
Instructions
- Brown the Chicken: Start by heating olive oil in your pot over medium-high heat. Once it is shimmering, add in the chicken pieces. Monitor the chicken closely as the sizzle indicates that they are starting to brown. Ensure not to overcrowd the pot, as space allows for better browning.
- Sauté the Aromatics: After browning the chicken, remove it from the pot and add onion and garlic. Sauté until the onions soften, about five minutes, being cautious not to let the garlic burn, which would result in bitterness.
- Add the Spices: Sprinkle in the ground cinnamon and any additional spices. Stir to coat the onions and garlic, allowing the spices to toast for about a minute for full flavor release.
- Return Chicken & Simmer: Place the chicken back in the pot along with the pureed tomatoes. Stir everything together and bring it to a gentle simmer. You should see bubbles forming around the edges after a few minutes. Maintain a low heat to prevent drying out the chicken.
- Cook Until Tender: Cover the pot and let it simmer gently for about one and a half hours. The chicken is done when it shreds easily with a fork. Avoid lifting the lid too frequently to maintain heat.
- Final Touches: Before serving, taste the sauce and adjust with salt or a bit of sugar for balance. The combination of savory and sweet should be well balanced.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Pat chicken dry for optimal browning. If the sauce is too thin, allow it to simmer uncovered for 10 to 15 minutes. Monitor cooking time closely to prevent the chicken from becoming tough or dry. Adjust sweetness with sugar or honey for a less acidic sauce.
- Reheating Instructions: Reheat on the stove over medium heat until warmed through, about 10 minutes.
- Serving Suggestions: Serve with al dente pasta topped with grated cheese. Pair with a fresh Greek salad for a light meal. Include crusty olive or rosemary bread on the side.
- Recipe Variations: Add roasted vegetables for extra nutrition. Substitute chicken thighs for more flavor. Incorporate olives for a briny touch.
- Ingredient Notes: Select a whole chicken or bone-in, skin-on parts for braising for richer flavor. Use fresh ground cinnamon for the best impact. Extra virgin olive oil is recommended for flavor and browning. Choose pureed, unflavored canned tomatoes for a smooth sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg