Chicken Stew with Cinnamon

This recipe is adapted from my Body and Soul magazine. It was delish!

olive oil
1 lb chicken thighs
1 onion, chopped
2 cloves garlic, minced
1" fresh ginger, peeled and minced
3 sticks cinnamon
1 t ground cumin
salt and pepper to taste
1 (15 oz) can chickpeas, drained
1 cup canned diced tomatoes
1- 1 1/2 cups chicken broth or water
juice from 1 fresh lemon

In a Dutch oven over medium high heat, add olive oil. Add chicken and cook til chicken is golden brown.

Add onions and cook til softened, about 5 minutes. Stir in garlic, ginger and spices.

Add remaining ingredients; cover and cook about 40 minutes.

I served the stew with couscous.


  1. YUM! Sounds delicious, Shan! I miss you. Gather is sooo boring these days! How is Baby Ava ... and of course, Robyn?


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