CINNAMON-STEWED CHICKEN WITH SPICY ROASTED CORIANDER RICE

CINNAMON-STEWED CHICKEN WITH SPICY ROASTED CORIANDER RICE image

Number Of Ingredients 11

2 t roasted Saigon cinnamon
1 ½ t Sicilian sea salt
½ t coarse grind black pepper
8 bone-in chicken thighs (about 3 lbs)
1 T olive oil
2 c chopped onions
2 T minced garlic
½ c dry white wine
2 c water
1 (6 oz) can tomato paste
2 t Mediterranean oregano leaves

Steps:

1. Mix cinnamon, sea salt, and pepper. Sprinkle both sides of chicken evenly with spice mixture. 2. Heat oil in large deep skillet on med-high heat. Add chicken; cook 4 min per side or until golden brown. Remove chicken from skillet. Add onions and garlic to skillet; cook and stir 4 min or until lightly browned. Stir in wine. Bring to a boil on high heat. Cook 2 min or until wine has evaporated, stirring to loosen browned bits in bottom of skillet. 3. Stir in water, tomato paste, and oregano until well blended. Bring to a boil. Return chicken to skillet. Reduce heat to med-low; cover and simmer 45 min or until chicken is cooked through. Serve chicken and sauce over roasted coriander rice (recipe on mccormikgourmet.com)