Cinnamon – Saffron – Chicken
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 teaspoon cinnamon powder
- 2 teaspoons ginger powder
- 1 pinch saffron powder
- 2 tablespoon honey
- 50 mg vinegar
- 60 ml water
- 500 g chicken breast fillet (s)
- 1 onion (s)
- 3 stalks celery
- 4 tablespoon oil
- 200 ml white wine
- 200 g tomato (s), chunky, from the can
- 150 ml vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the cinnamon, ginger and saffron. Mix half of the spices with honey, vinegar and water. Marinate the meat for 20 minutes.
- Chop the onion. Cut the celery into 0.5 cm wide pieces.
- Take the chicken out of the marinade and keep it. Fry the meat in the oil for 2 minutes, then remove it from the pan. Fry the onion and celery in the frying fat. Deglaze with white wine. Let something boil down. Then add the tomato pieces, the marinade and the remaining spices. Add the chicken. Pour in the vegetable stock and stew for 25 minutes. Season to taste with salt and pepper.
- Rice goes best with it.
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