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Cinnamon Chicken Stew
Cinnamon Chicken Stew 
Ingredients:
1 1/2 lbs boneless, skinless chicken thighs
Kosher salt, to taste
1 tsp cinnamon
2 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 tsp sugar
1 tsp dried oregano
1/4 tsp ground cloves
2 tbsp tomato paste
1/2 cup red wine
1 (15 oz) can crushed tomatoes
1/2 cup chicken stock
Chopped parsley for garnish
Cooked pasta or rice for serving
Instructions:
Season the Chicken:
Season the chicken thighs with kosher salt and cinnamon.
Sear the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and sear until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté the Aromatics:
In the same pot, add the diced yellow onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add the Spices:
Stir in the sugar, dried oregano, ground cloves, and tomato paste. Cook for another minute to combine the flavors.
Deglaze with Wine:
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.
Add Tomatoes and Stock:
Add the crushed tomatoes and chicken stock to the pot. Stir to combine.
Return the Chicken:
Return the seared chicken thighs to the pot. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 30-35 minutes, or until the chicken is cooked through and tender.
Serve:
Remove the chicken from the pot and shred it if desired. Return it to the stew and stir to combine. Serve the cinnamon chicken stew over cooked pasta or rice, and garnish with chopped parsley.
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