Cinnamon Chicken Stew

By ShannonB

Very nice spice-infused stew with lemon and cinnamon flavors. Great with rice or couscous and a side salad.

Ingredients

• 2 onions
• 2 tsps fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1/4 tsp ground cumin
• 1 can (14.4 oz) chick peas, drained
• 1/4 small lemon, seeded and finely chopped plus wedges for serving
• 6 plum tomatoes, coarsely chopped
• 2 sticks cinnamon
• 3-4 large chicken breasts, boneless and skinless, cut into large pieces
• Fresh coriander, chopped (optional)

Details

Servings 4

Preparation

Step 1

Heat a large stockpot over medium heat and spray with cooking spray. Add onion, garlic and ginger. Cook stirring frequently until onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds.

Add chickpeas, lemon, tomatoes and cinnamon; cook until tomatoes soften slightly, about 3 minutes.

Season chicken with salt and pepper, add to pot. Add 3/4 cup water, nestling chicken into liquid. Bring to a boil. Reduce to gentle simmer and cook, partially covered, until chicken is cooked through, about 20-30 minutes.

Crush some chickpeas slightly to thicken, and stir in cilantro if using. Serve with rice and a side salad.