Best 4 Cinnamon Stewed Chicken Cat Cora Recipes

Tantalize your taste buds with the enticing aroma of cinnamon-stewed chicken, a culinary masterpiece that harmoniously blends the warmth of cinnamon with the savory richness of chicken. This dish, meticulously crafted by acclaimed chef Cat Cora, promises an explosion of flavors that will leave you craving for more. Embark on a culinary journey as we delve into the depths of this delectable dish, exploring its history, variations, and the tantalizing flavors that await you.

In this comprehensive guide, we will unveil the secrets behind Cat Cora's renowned cinnamon-stewed chicken recipe, providing step-by-step instructions to ensure your culinary success. We will also venture into the realm of variations, offering unique interpretations of this classic dish that cater to diverse tastes and preferences. From the traditional Moroccan tagine to the vibrant Jamaican curry chicken, each variation promises a captivating gastronomic experience.

But our exploration doesn't end there. We will delve into the fascinating history of cinnamon-stewed chicken, tracing its origins back to ancient civilizations and uncovering the cultural influences that have shaped its evolution. Along the way, we will discover the medicinal properties attributed to cinnamon and its role in traditional healing practices.

So, prepare your palate for a delightful adventure as we embark on this culinary odyssey, exploring the enticing world of cinnamon-stewed chicken.

Check out the recipes below so you can choose the best recipe for yourself!

STEWED CHICKEN: KOTA KOKINISTI

Stewed Chicken: Kota Kokinisti image

Provided by Cat Cora

Categories main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 (2 to 3 pound) chicken, cut into 8 pieces
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 onions, roughly chopped
3 cloves garlic, minced, plus 2 cloves, whole
4 ounces dry white wine
2 cups water
6 ounces tomato paste
1 cup mizithra
Serving suggestion: Cooked rice or cooked orzo.

Steps:

Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside.
Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed.
Served best over rice or orzo. Top with mizithra.

CINNAMON STEWED CHICKEN (CAT CORA)

Cinnamon Stewed Chicken (Cat Cora) image

Make and share this Cinnamon Stewed Chicken (Cat Cora) recipe from Food.com.

Provided by DrGaellon

Categories Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 whole chicken, cut into 8 pieces, legs, breast and thighs (2 1/2 to 3 pounds)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
5 garlic cloves, peeled
1 large yellow onion, peeled and coarsely chopped
2 cups water or 2 cups chicken broth
1 (6 ounce) can tomato paste
1 tablespoon dried Italian herb seasoning
1/2 cup grated parmesan cheese

Steps:

Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.

KOTA KAPAMA(CHICKEN STEWED IN WINE, GARLIC, & CINNAMON)

Kota Kapama(Chicken Stewed in Wine, Garlic, & Cinnamon) image

Cat Cora grew up with a Greek father and mother in Jackson, Miss., then spent time in Skopelos in the Agean islands in Greece. and has restaurants in Northern California. She is also an Iron Chef on Food Network TV. She says as a child she asked for this on her birthday, when she could pick anything she wanted to eat. She loved it so much she would bribe her younger brother to ask for it on his birthday too. From the cookbook Cat Cora;s Kitchen. If you can't find Myzithra cheese you may substitute kefalotyri, parmesan, or pecorino romano.

Provided by Sharon123

Categories Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 whole chicken, cut into 8 serving pieces (2 1/2-3 pounds)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
5 garlic cloves
1 tablespoon extra virgin olive oil
4 cups coarsely chopped yellow onions
1/2 cup dry white wine
2 cups water
1 (6 ounce) can tomato paste
1/2 cup grated mizithra cheese (may substitute Parmesan or Pecorino Romano cheese)

Steps:

Pat the chicken pieces dry with paper towels so they won't splatter in the pan. Mix the cinnamon, salt and pepper together in a small bowl. Rub the chicken pieces on all sides with mixture. Mince 3 of the garlic cloves, set aside.
Heat oil in a large, deep, 12" cast iron skillet(or stainless steel, but you want high sides-about 3") over high heat. Don't crowd the pieces in the pan or the chicken will steam rather than brown. If you need to, do in 2 batches.
Add the chicken to skillet and brown for 4-5 minutes on each side, moving the pieces with a metal spatula so they don't stick to the pan. When the chicken is browned nicely on all sides, remove from skillet and set aside.
Reduce heat to medium high and add onions and minced garlic. Cook for 3 minutes, stirring constantly, until onions have softemed and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spoon to deglaze, loosening any brown bits.
When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken.
Reduce heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. If the sauce gets too thick, thin with a little more water. Taste and adjust seasoning to your taste.
Great served with buttered noodles, rice, orzo, or macaroni. Sprinkle the grated cheese over the top of each serving. Enjoy!

CINNAMON AND CHICKEN STEW

Cinnamon and Chicken Stew image

This spice-infused stew is great for a brisk fall day. For the most flavor and juiciness, we cooked the chicken on the bone.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h10m

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3 medium onions, thinly sliced
1 tablespoon minced, peeled fresh ginger
3 cloves garlic, thinly sliced
1/2 teaspoon ground cumin
2 cans (15 ounces each) chickpeas (or 3 1/2 cups fresh chickpeas)
1/2 small lemon, seeded and finely chopped, plus wedges for serving
4 plum tomatoes, coarsely chopped
3 sticks cinnamon
1 whole chicken, cut into pieces, skin removed
Coarse salt and freshly ground pepper
1/4 cup coarsely chopped cilantro, plus more for garnish

Steps:

Heat a large stockpot over medium heat and add oil. Add onion, ginger, and garlic. 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 1 1/2 teaspoons salt and 1/2 teaspoon pepper; add to pot. Add 1 1/2 cups water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, until chicken is cooked through, about 40 minutes. Remove chicken.
Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls, top with chicken. Sprinkle with cilantro and serve with lemon.

Nutrition Facts : Calories 741 g, Cholesterol 108 g, Fat 21 g, Fiber 19 g, Protein 60 g, Sodium 535 g

Tips:

Choose the Right Chicken: Use a whole chicken, cut into 8 pieces, for a more flavorful stew. Chicken thighs can also be used for a richer flavor.
Brown the Chicken: Browning the chicken before stewing adds depth of flavor to the dish. Make sure to brown the chicken in batches to avoid overcrowding the pan and steaming the chicken.
Use a Variety of Spices: Cinnamon is the star of this dish, but don't be afraid to experiment with other spices like cumin, coriander, and paprika.
Simmer Low and Slow: The longer the chicken simmers, the more tender it will become. Aim for at least 1 hour of simmering time, or up to 2 hours for fall-off-the-bone chicken.
Add Vegetables: Vegetables like carrots, celery, and onions are a great way to add extra flavor and nutrition to the stew. Add them during the last 30 minutes of cooking to ensure they don't overcook.
Serve with Rice or Bread: Cinnamon stewed chicken is traditionally served with rice or bread. Rice absorbs the delicious sauce while bread can be used to soak up every last bit of it.

Conclusion:

Cinnamon stewed chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its warm and inviting flavors, this stew is sure to be a hit with the whole family. So, next time you're looking for a comforting and flavorful meal, give this cinnamon stewed chicken recipe a try.