This is a delightful Moroccan based cinnamon chicken recipe. Made with chicken breast cubes simmered in a mixture of onion, dates, Ceylon cinnamon sticks and ginger.
Moroccan recipes traditionally used Ceylon Cinnamon or in Arabic dar sini which refers specifically to Ceylon cinnamon)., Because of it's mild sophisticated flavor, Ceylon Cinnamon is perfect for creating the layered taste profile that is a hallmark of this recipe. In fact you will not get any taste of Cinnamon in this recipe. Instead you will get an entirely new flavor that is only possible with the subtle fusion of ingredients, held together with Ceylon Cinnamon.
If you are planning a romantic date this is the dish to make. It is sweet and receptive for those memorable locations.
Prep Time : 30 minutes
Cook Time : 60 minutes
Serves : 4-5 people
3 lbs chicken thighs without skin
1/4 teaspoon freshly black pepper
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
2-3 tablespoon olive oil
1 large onion (Red onion or shallots are even better)
2 Ceylon cinnamon sticks (3-inch)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
½ teaspoon turmeric
1/4 teaspoon ground cayenne pepper
1 teaspoon minced ginger
3 cups low sodium chicken broth
12 Dates pitted and chopped (chopped)
5 tablespoons fresh lemon juice
- Cut the chicken into 1.5 inch cubes
- Sprinkle chicken pieces with salt, pepper, and flour.
- Heat vegetable oil in heavy large ( a Dutch oven) pot over medium-high heat.
- Brown the chicken pieces in small batches. About 15 minutes for each batch. Transfer chicken to a bowl after browning but leave the oil for the next step.
- Reduce heat to medium. Add onions to pan; saute until golden (5 minutes)
- Add 2 Ceylon cinnamon sticks, ginger, cumin, turmeric, coriander and cayenne pepper. Saute for about 2 minutes
- Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until onions begin to soften, about 15 minutes.
- Add the chicken back into the pot, bring to a boil, reduce heat to medium-low, cover, and simmer for about 25 minutes.
- Remove chicken to a serving dish but leave the juice in the pan
- Stir in dates and remaining 2 tablespoons lemon juice and boil juices in pot until slightly thickened.
Reduce heat and simmer gently until dates are heated through, about 10 minutes.
- Add the chicken back into the pot mix well and serve over CousCous.
WHY CEYLON CINNAMON
Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin
levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It's not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma. Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.