CINNAMON AND TOMATO BRAISED CHICKEN

cinnamon_tomato_braised_chicken
MEDIA GALLERY
cinnamon tomato braised chicken

Experience the warm, comforting flavors of Cinnamon and Tomato Braised Chicken. This easy-to-make recipe features tender chicken thighs simmered in a rich tomato sauce infused with aromatic Ceylon cinnamon, cumin, and paprika. Perfect for a cozy dinner, this dish pairs wonderfully with rice or couscous. Ready in under an hour, it's a flavorful weeknight meal that the whole family will love. Try this cinnamon-spiced chicken recipe today and elevate your dinner game with minimal effort!"

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Prep Time : 15 minutes
Cook Times : 45 minutes
Total Time: 55 minutes
Yield : 4 serving

INGREDIENTS

4 bone-in, skin-on chicken thighs
2 tablespoon coconut oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes
1 cup chicken broth
1 teaspoon ground Ceylon cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional, for a bit of heat)
Salt and pepper to taste
1/4 cup chopped fresh cilantro or parsley (for garnish)
Cooked rice or couscous (for serving)

DIRECTIONS

Prepare the Chicken:
- Season the chicken thighs with salt and pepper on both sides.
Sear the Chicken:
- In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Sauté the Aromatics:
- In the same skillet, reduce the heat to medium and add the sliced onions. Sauté for about 5 minutes, until the onions are soft and translucent.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the Spices:
- Stir in the ground Ceylon cinnamon, cumin, paprika, coriander, and cayenne pepper (if using). Cook the spices with the onions and garlic for about 1 minute, stirring constantly to release their aromas.
Add Tomatoes and Broth:
- Pour in the diced tomatoes (with their juices) and chicken broth. Stir to combine and bring the mixture to a simmer.
- If you prefer a slightly sweet sauce, stir in the honey or maple syrup at this stage.
Braise the Chicken:
- Return the seared chicken thighs to the skillet, skin-side up. Ensure the chicken is partially submerged in the tomato mixture.
- Reduce the heat to low, cover the skillet, and let the chicken braise for 30-35 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F or 74°C).
Finish the Dish:
- Taste the sauce and adjust seasoning with additional salt, pepper, or spices if needed.
- Garnish with chopped fresh cilantro or parsley before serving.
Serve:
- Serve the Cinnamon and Tomato Braised Chicken over cooked rice or couscous, with the rich tomato sauce spooned over the top.

Enjoy the warm, aromatic flavors of this comforting dish!

WHY CEYLON CINNAMON

Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.