ONE POT WONDER: CINNAMON LEMON CHICKEN
Welcome to foodie heaven.
Ok – that’s a bit dramatic, but if you are anything like me the smell of cinnamon (and all spices) sends you to a very happy place.
Now, this little creation came about a few Friday nights ok. My husband and I have started a new winter ‘date night in’. This is how it goes:
- We each find and decide on a recipe we want to try
- We book in date night for Friday evening
- We cook TOGETHER in the kitchen
This is a big deal in our relationship for multiple reasons.
1) Food is at the centre of it all (culturally we both come from ‘foodie people’.
2) We rarely fight anymore, but when we used to it was always about cooking – who was in control, who knew how to do it better … etc, etc! So cooking together is reflective of where our relationship is now. Harmony!
3) We struggle eating out when we know how good our food is at home – we like the experience of trying new things together and sharing a meal.
So – first cab off the rank was this decadent, spiced chicken one pot wonder. We saw the recipe on some SBS cooking show and decided to have a go – and of course, change it up a bit.
Before we get to it, make sure halfway through cooking this meal you sneak a whiff! Take the lid off and breathe in the delicious, heavenly scent. You’ll get what I’m talking about!
What you’ll need
- Chicken thighs (pastured, organic please!) 1kg
- Butter or ghee for frying (organic and whole milk!)
- 2 red onions, diced
- 5 cloves of garlic, diced
- 12cm cinnamon stick, broken into 4 pieces (find cinnamon BARK preferably, otherwise the quills are fine too)
- ½ tsp turmeric
- 1 tbsp ground coriander
- 1 tsp ground allspice
- 4-5 large tomatoes, cut into chunks
- 40g raisins, soaked in boiling water and drained
- about 500ml chicken stock (homemade preferably otherwise get a good quality one, it’s worth it)
- 2 small lemons cut into chunks
- 2 handfuls of coriander leaves, roughly chopped
- 2 cups of tri-coloured quinoa, pre-soaked and cooked until fluffy and light.
What to do:
- Preheat the oven to 180C
- Season the chicken well with salt and pepper
- Heat butter/ghee on the pan and brown the chicken in batches. Remove the chicken and put to one side.
- Add another dollop of butter/ghee . Add onions and cook gently for a few minutes before adding the garlic and the spices. Cook for another 10 minutes until onions are soft. Add the chicken in, tomatoes, lemon and raisins.
- Pour in enough stock to come halfway to 3/4 up the pot. Boil and then reduce to a simmer. Place the lid on and leave it on low-medium for a good 1hr or so until the chicken is tender.
- Turn the heat off, add in the coriander and stir through.
- Serve the quinoa in a bowl with the chicken and soupy yummyness on top. Be sure to remove the cinnamon bits.
We felt that this recipe needed more greens (we eat alot of green veg) so you could add in some zucchini, kale or silverbeet quite nicely.
Saha to you!
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