The Experiment. Cinnamon and Chicken Stew

February 2, 2012
Hana Teraie-Wood

A list of current in-season vegetables goes something like this: carrots, leeks, cabbage, cauliflower, brussel sprouts and kale. The early months of the new year are gastronomically bland. To combat this, spices should be used in their kilos to enrich the colour of dishes as well as their flavours. Cold weather makes the gormandizing of fatty meats both sanctioned and truly rewarding.

One of my ex-housemates used to cook with cinnamon in almost every other meal. Two of my choice favourites were his “cinnamon with moules” (mussels) and cinnamon in bolognese, mixed up in spaghetti one day, then shoved in a pasta bake the next. The warmth of its flavour, as well as its heady sweetness makes it a forerunning contender as one of the unshakeable spices for winter.

Leeks are in season, chicken thighs are a cheap cut, and spices are a value-for-money investment. The dish costs little but the flavours are exotic as a cross between a Greek kapama and a North-African tagine. It’ll keep you very warm inside.

The leftovers:
Cinnamon and chicken in pancakes

Ingredients: 6 chicken thighs

Tbsp oil

Can of chopped tomatoes/plum tomatoes

Can of chick peas

1 leek, chopped

Half an onion, sliced

3 cloves garlic, finely chopped

1 chilli, finely chopped

1 tsp cumin seeds

3 – 5 tsp ground cinnamon

250ml red wine

500ml chicken stock

Seasoning

To serve: 2 lemons; couscous

The Method:

1. Heat the oil in a large pan on a high heat. Once hot, add the chicken skin down. Season with salt and pepper. Brown the chicken on both sides.
2. Drop the garlic, chilli and cumin seeds into the oil until aromatic.
3. Add the leeks and onions, and mix the cinnamon in. Fry until the leeks and onions are soft.
4. Pour in the chopped tomatoes, chicken stock and red wine. Season with salt and pepper once more. Add in the chick peas.
5. Cover the stew and leave to simmer for an hour.

The Couscous:

1. Five minutes before serving, squeeze a lemon’s worth of lemon juice over 300g (or however much you want) of couscous into a bowl.
2. Pour boiling water over the couscous, to about an inch of water above the couscous. To be safe, go for less water rather than more because you can always add more water later if the couscous hasn’t hydrated enough.
3. Cover immediately with a plate, leave to steam for about 3 minutes.

Serve with lemon wedges and red wine.

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