| Well, my wife Sue said this is the very best thing | | | | Rinse the chicken and pat dry. Mix the salt, pepper |
| that I have ever cooked to date. I must admit that | | | | and cinnamon in a bowl. Rub this seasoning on all |
| the blend of flavors is really unique. I am not really a | | | | sides of the chicken. In a large, deep skillet, heat the |
| fan of cinnamon, but I LOVE the way that it worked | | | | olive oil over medium-high heat and add chicken, |
| in this recipe! | | | | browning for about 5 minutes on each side. Then |
| Ingredients: | | | | remove chicken, put on a platter and set aside. |
| 6 to 8 chicken thighs (with skin) | | | | Reduce heat to medium and add the onions and |
| 3 tbsp. extra-virgin olive oil | | | | minced garlic to the skillet. Stir constantly and cook |
| 2 tsp. ground cinnamon | | | | for a few minutes until the onions are tender and a |
| 1 tsp. kosher salt | | | | light golden brown. Add the wine and scrape the |
| 1 tsp. coarse ground black pepper | | | | bottom of the skillet with a wooden spoon, loosening |
| 1 (14.5) oz. can diced tomatoes with juice | | | | everything that is stuck to the bottom of the skillet. |
| 1 (3.8) oz. can sliced ripe olives, drained | | | | After a few minutes, add the tomatoes, the olives, |
| 1 (14.5 oz.) can chicken broth | | | | the chicken broth, the dried oregano leaves and the |
| 3/4 cup dry, white wine | | | | dried mint flakes. Stir everything together and return |
| 4 cloves minced garlic | | | | the chicken to the skillet. Cover the skillet and simmer |
| 2 cups yellow onions, diced | | | | over low heat for an hour, or until chicken is |
| 1 tsp. dried oregano leaves | | | | thoroughly cooked. Serve the chicken over the pilaf, |
| 1 tsp. dried mint flakes | | | | cover with the sauce, and sprinkle feta cheese over |
| 1/2 cup crumbled feta cheese | | | | the top. Serves 6 to 8. |
| 6 to 8 servings cooked rice pilaf | | | | Copyright © 2008 Lee Griffith. All rights |
| (Cook the pilaf according to instructions on package.) | | | | reserved. |
| Instructions: | | | | |