Koto Kapama (Cinnamon Chicken)

from Runner's World "This dish is low in fat because it uses olive oil instead of butter or cream."

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 2 1⁄2-3  lbs chicken, cut into pieces
• 1  teaspoon ground cinnamon
• 2  teaspoons kosher salt
• 1  teaspoon fresh ground black pepper
• 5  peeled garlic cloves, minced
• 1 1⁄2 tablespoons extra virgin olive oil
• 2  peeled coarsely chopped onions
• 1⁄2 cup dry white wine
• 1  cup water
• 1  cup  chicken stock
• 6  ounces tomato paste
• 1  tablespoon fresh oregano, chopped

Directions

1. Rinse and pat chicken dry with paper towels.
2. Mix the cinnamon, salt, and pepper in a small bowl. Rub the spice mix all over the chicken pieces.
3. Heat the olive oil in a large, deep skillet over high heat. Add chicken to the oil and brown for about four to five minutes on each side, until it is well browned all over. Remove chicken from skillet.
4. Lower heat to medium-high heat. Add the onions and three minced garlic cloves. Cook for about three minutes, stirring constantly, until the onions have softened and are a golden brown.
5. Add the wine. When the wine has evaporated, add the water, chicken stock, tomato paste, oregano, and remaining two garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces.
6. Cover the pot and simmer over low heat for about an hour or until the chicken is tender and thoroughly cooked.
7. Season the finished sauce with salt and pepper to taste. Serve over a bed of quinoa or another favorite grain.