Best Braised Cinnamon Chicken Recipes
BRAISED CHICKEN THIGHS WITH CHILE, CINNAMON, CARDAMOM AND CORIANDER
If you're looking to boost flavor, spices are a natural. There are perhaps no cuisines that use spices more deftly than those of India. Borrowing a technique commonly used there, I sweat a trio of aromatic spices before adding the liquid to a braised chicken-thigh dish. The final flavor of the dish, earthy but somehow still delicate, is wholly satisfying.
Provided by John Willoughby
Categories dinner, one pot, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. In a Dutch oven or other large, heavy-bottomed ovenproof pan, heat the oil over medium heat until hot but not smoking. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add the garlic, ginger and chili, and cook, stirring often, until slightly softened, about 1 minute. Add cinnamon, cardamom and coriander, and cook, stirring constantly, for about 30 seconds.
- Add chicken to the pot along with the salt, pepper, potatoes, coconut milk and just enough chicken stock to half-cover the thighs and potatoes. Turn heat to high, bring just to a simmer, then cover and put in the oven. Cook until potatoes are tender and chicken thighs are cooked through, 45 minutes to one hour.
- Use a slotted spoon to transfer the chicken and potatoes to a serving dish. Tent loosely with foil and let rest. Skim as much fat as possible from the surface of the sauce, then return to a simmer over medium-high heat and simmer until slightly thickened, 5 to 6 minutes. Remove from heat, stir in the lime juice and cilantro, and adjust seasoning as necessary. Pour the sauce over the chicken and potatoes, and serve.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 26 grams, Carbohydrate 28 grams, Fat 44 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 15 grams, Sodium 715 milligrams, Sugar 4 grams, TransFat 0 grams
KAPAMA (BRAISED CINNAMON CHICKEN)
Steps:
- 1. Wash and dry chicken. Season with salt, pepper and a light sprinkling of ground cinnamon on each side. Coat large pot with olive oil and place over high heat. When oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned. Remove chicken pieces from pan and set aside. 2. Lower heat to medium-high and add onions. Stir for a minute until soft, then add garlic. Let cook for another minute until translucent. Add cinnamon stick, tomatoes, broth and season with salt and pepper. Stir and bring to simmer. Add chicken pieces back into the pot, submerging into the liquid. Simmer for about 2 hours uncovered, shaking the pan from time to time to move the chicken around, until meat is falling off the bone. 3. Garnish with grated cheese and parsley and serve over pasta and/or with crusty bread.
BRAISED CINNAMON CHICKEN
Steps:
- 1.Wash and dry chicken. Season with salt, pepper and a light sprinkling of ground cinnamon on each side. Coat large pot with olive oil and place over high heat. When oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned. Remove chicken pieces from pan and set aside. 2.Lower heat to medium-high and add onions. Stir for a minute until soft, then add garlic. Let cook for another minute until translucent. Add cinnamon stick, tomatoes, broth and season with salt and pepper. Stir and bring to simmer. Add chicken pieces back into the pot, submerging into the liquid. Simmer for about 2 hours, until chicken is falling off the bone. 3.Garnish with grated cheese and parsley and serve over pasta and/or with crusty bread.
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