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