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Cat Cora's Roasted Coriander Rice perfectly complements cinnamon-spiced chicken that's stewed in a hearty tomato sauce.
2 teaspoons McCormick Gourmet™ Cinnamon, Roasted Ground Saigon
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
8 bone-in chicken thighs, about 3 pounds
1 tablespoon olive oil
2 cups chopped onions
2 tablespoons minced garlic
1/2 cup dry white wine
2 cups water
1 can (6 ounces) tomato paste
2 teaspoons McCormick Gourmet™ Oregano, Mediterranean
1 cup chopped onions
1 teaspoon McCormick Gourmet™ Coriander, Roasted Ground
1/2 teaspoon McCormick Gourmet™ Ginger, Roasted Ground
1/4 teaspoon McCormick Gourmet™ Red Pepper, Crushed
1/2 cup frozen peas
1 cup basmati rice
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
For the Chicken, mix roasted cinnamon, sea salt and pepper in shallow dish. Coat chicken evenly with spice mixture.
Heat oil in large skillet on medium-high heat. Add chicken; cook 4 minutes per side or until golden brown. Remove chicken from skillet. Add onions and garlic to skillet; cook and stir 4 minutes or until lightly browned. Stir in wine. Bring to boil on high heat. Cook 2 minutes or until wine has evaporated, stirring to loosen browned bits in bottom of skillet.
Stir in water, tomato paste and oregano until well blended. Bring to boil. Return chicken to skillet. Reduce heat to medium-low; cover and simmer 45 minutes or until chicken is cooked through.
Meanwhile, for the Rice, heat oil in medium saucepan on medium heat. Add onions; cook and stir 4 minutes or until lightly browned. Add roasted coriander, roasted ginger and red pepper; cook and stir 30 seconds. Add water and peas; bring to boil. Stir in rice and sea salt. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Serve chicken and sauce over rice.
Test Kitchen Tip: Cinnamon-Stewed Chicken can also be served over plain steamed basmati rice.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.
(Amount per serving)