Cinnamon Stewed Chicken with Roasted Coriander Rice

Cat Cora's Roasted Coriander Rice perfectly complements cinnamon-spiced chicken that's stewed in a hearty tomato sauce.

Serves: 8
15 mins Prep time 1 hr Cook time
15 mins Prep time
1 hr Cook time
  • 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

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 368Calories: 368Cholesterol: 84mg
  • Sodium: 599mgProtein: 26g
  • Total Fat: 18gFiber: 3g
  • Carbohydrate: 22g