Cinnamon Chicken

approx 2 lbs chicken (I used chicken thighs, cut into 12 pieces)
2 coarsely chopped medium yellow onions
3 garlic cloves + 2 garlic cloves, minced
1 teaspoon ground cinnamon
1/2 cup dry white wine
2 teaspoons kosher salt
1 cup chicken stock
1 teaspoon freshly ground black pepper
12 - 16 ounces tomato paste
11/2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano

Rinse the chicken and pat it dry with paper towels. Mix the cinnamon, kosher salt, and pepper in
a small bowl. Rub the spice mix all over the chicken pieces.
Heat the olive oil in a large, deep skillet over high heat (a 12” skillet with sides about 2” to 3”
high will allow you to brown all the chicken at once). Add the chicken to the oil and brown for
about 4 to minutes on each side, until the pieces are well browned all over. Remove the chicken
and set aside.
Lower the heat to medium-high and add the onions and three-fifths of the minced garlic cloves.
Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich
golden-brown. Add the wine. When the wine has evaporated, add the water, chicken stock,
tomato paste, oregano, and remaining 2 garlic cloves. Return the chicken to the pan. The liquid
should cover about three-quarters of the chicken pieces. Cover the pot and simmer over low
heat for about an hour or until the chicken is tender and thoroughly cooked. Season the finished
sauce with kosher salt and pepper to taste.
****
Serve over brown rice, quinoa or noodles.
Makes 4 servings, about 3 pieces chicken each

Number of Servings: 4

Recipe submitted by SparkPeople user SUSAN1019.