Braised Greek Cinnamon Chicken
Author: Nicole
Ingredients
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 bone-in chicken thighs (with skin)
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 3 tablespoons tomato paste
  • ½ cup dry white wine
  • 15 ounces diced tomatoes
  • ⅓ cup chopped fresh mint
Instructions
  1. Mix cinnamon, allspice, salt and pepper in a small bowl.
  2. Pat chicken dry and rub spice mixture all over both sides of chicken thighs. Transfer to a plate.
  3. In a 12-inch pan (with a lid) heat oil over medium heat.
  4. Transfer chicken skin side down to pan. Cook chicken without moving or flipping until well browned and the pieces easily release from pan, about 10 to 12 minutes. (You do not brown the non-skin side.) Transfer chicken to plate skin side up and set aside.
  5. Pour off all but one tablespoon of fat from pan. Return pan to medium heat.
  6. Add onion, garlic and tomato paste to pan. Cook, stirring occasionally, until mixture is well covered in tomato paste, about 2 minutes. (Onion will continue to cook in the oven.)
  7. Add wine and continue to cook, scraping up any browned bits, until wine is almost all evaporated, about 1 minute.
  8. Stir in tomatoes (with juices) and bring to a simmer, about 1 minute.
  9. Add chicken back to pan skin side up and any accumulated juices from plate.
  10. Cover and reduce heat to medium-low. Cook for 35 to 45 minutes until chicken is tender when inserted with a fork or screwer.
  11. Transfer chicken to a serving platter. Add additional salt and pepper to sauce if needed. Spoon sauce over chicken and sprinkle with chopped mint. Serve warm.
Recipe by Riegl Palate at https://www.rieglpalate.com/braised-greek-cinnamon-chicken/