Greek Cinnamon Chicken
- 1 tablespoon olive oil
- 2 onions chopped
- 4 garlic cloves minced
- 6 skinless chicken thighs - (4 oz ea)
- 1 can no-salt-added diced tomatoes - (14 1/2 oz)
- 1/4 cup dry white wine
- 2 bay leaves
- 1 cinnamon stick
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarsely-ground black pepper
- 1/4 teaspoon salt
- 6 cups hot cooked couscous
In a large nonstick skillet, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the chicken, tomatoes, wine, bay leaves, cinnamon stick, ground cinnamon, pepper and salt; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the chicken is cooked through, about 30 minutes. Discard the bay leaves and cinnamon stick.
Serve the couscous, topped with the chicken and sauce.
This recipe yields 6 servings.
Per Serving: 392 Calories, 7 g Total Fat, 2 g Saturated Fat, 94 mg Cholesterol, 207 mg Sodium, 48 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 62 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk, 1 Fat.
Points Per Serving: 8.