Cinnamon and Chicken Stew
Prep Time
10 minutes
Prep Notes
Cooking Time
1 hour
Yields
4-6 servings
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)
1/4 small organic lemon, seeded and finely chopped, plus wedges for serving (or use the rind from 1/4 fermented lemon)
4 plum tomatoes, coarsely chopped (or 1 can of diced tomatoes)
1 ½ tsp ground cinnamon
1 whole chicken, cut into pieces, skin removed (or 1-2 lb package of chicken pieces)
Coarse salt and freshly ground pepper
¼ cup coarsely chopped cilantro or parsley, plus more for garnish
Directions
- 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 1/2teaspoons 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 andcook, partially covered, until chicken is cooked through, about 40 minutes. Remove chicken. Note: if using chicken pieces, reduce cooking time to 25 minutes.
- Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro or parsley. Taste and adjust for seasoning.
- Spoon chickpeas and liquid into serving bowls, top with chicken. Sprinkle with cilantro or parsley and serve with a lemon wedge.
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