Cinnamon-Cumin Chicken

             

Serves 6

 

Seasoning mix

 

1 tablespoon flour

½ teaspoon turmeric

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon coarse salt

½ teaspoon ground pepper

 

Chicken mixture

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8 chicken thighs, 12 legs or 15 wings or a combination

3 tablespoon olive oil

1 medium onion, medium dice

3 garlic cloves, minced

3 large carrots, sliced into 4-5” pieces 1/2” thick

1/4 cup almonds, sliced

4-5 Roma tomatoes, chopped

1 red or yellow bell peppers, sliced into 1/2” pieces

1 cup kale or collard greens, stems removed and leaves chopped

½ cup Kalamata olives

3/4 cup red wine, divided

2 teaspoon SG Liquid Cinnamon spray*

2 teaspoons SG Liquid Cumin spray*

1 cup couscous, cooked according to package directions

 

 

1. Preheat oven to 375 F.

2.  Spoon flour, turmeric, coriander, paprika, salt, and pepper in zip lock bag. Add chicken. Toss to coat.

3. Add olive oil to heavy skillet. Add and sauté onions and garlic for 2-3 minutes. Add carrots, almonds, tomatoes, bell pepper and greens. Sauté until greens are wilted.

4. Add olives and 1/2 cup of the wine into skillet and cook over medium high heat, until liquid steams. Then lower and cook 2-3 minutes more, stirring. Transfer to a heavy oven proof baking dish.

5. Brown chicken pieces a few at a time in the skillet. Turn to make sure both sides are browned. Remove chicken to baking dish. Spray each piece with the cinnamon and cumin spray, a quick squirt on each piece. With a brush, gently distribute spray over chicken pieces. With tongs, snuggle chicken into the vegetables.

6. Turn a medium heat under the skillet. Add 1/4 cup wine, scraping up the bits left from the vegetables and chicken. Cook for a few minutes until most of the bits are scraped up. Add over the chicken and vegetable mixture.

7. Cook covered for 1 hour over a medium low heat or until chicken is tender and meat thermometer reached 160 F. Depending on the size of the chicken pieces, the cooking time mahy be greater. Serve over couscous and vegetables.

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* Order SG Liquid Spices

 

Expandthetable suggestions

Gluten Free: Use potato starch in place of flour.

Alcohol Free: Omit wine. Substitute 2 tablespoons balsamic or red wine vinegar.

Allium free: Omit onions and garlic. Substitute 1 bulb fennel and 1 large raddish, sliced thinly.

Vegan or Vegetarian: Omit chicken. Add 1 large sweet potato, chopped and 3 cups diced vegetables such as zucchini, other squash, eggplant or mushrooms.

Grain choices: In place of couscous, substitute rice, farro, quinoa or noodles for variety.

Cinnamon and cumin: Don't have the liquid spice sprays? Use 1 teaspoon cinnamon and 1 teaspoon cumin and add them to the seasoning mix.