Greek Cinnamon Stewed Chicken Recipe

Name: Greek Cinnamon Stewed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs); 1 tsp. ground cinnamon; 2 tsp. kosher salt; 1 tsp. freshly ground black pepper; 5 cloves garlic , peeled and minced; 2 Tbsp. extra-virgin olive oil; 1 large yellow onion , peeled and coarsely chopped; 2 cups water; 1 can (6 ounces) tomato paste; 1 Tbsp. dried Italian herb seasoning; 1 cup orzo , cooked according to package directions; 1/2 cup grated Parmesan cheese

Servings: persons

1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs)
1 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black pepper
5 cloves garlic , peeled and minced
2 Tbsp. extra-virgin olive oil
1 large yellow onion , peeled and coarsely chopped
2 cups water
1 can (6 ounces) tomato paste
1 Tbsp. dried Italian herb seasoning
1 cup orzo , cooked according to package directions
1/2 cup grated Parmesan cheese

1
Preboil water with sea salt.
2
Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sauteing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.
3
Heat the olive oil in a large, nonreactive, 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. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.
4
Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.
5
Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.
6
When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.
7
Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs), 1 tsp. ground cinnamon, 2 tsp. kosher salt, 1 tsp. freshly ground black pepper, and more.

Yes, Greek Cinnamon Stewed Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Cinnamon Stewed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions