Kitchen Table: Cinnamon Chicken

| February/March 1996

Serves 4
This cinnamon chicken entrée fills the bill when you get a yen for hearty, spicy fare.

• One 4-pound chicken, washed and cut into serving-size portions
• 4 cups water
• 1/2 cup peanut oil
• 1/2 cup flour
• 2 slices of bread, crumbled
• 24 green olives, sliced
• 1 cup tomato sauce
• 1/3 cup seedless raisins
• 3 tablespoons minced onion
• 1 cinnamon stick, 1 to 1 1/2 inches long
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• 1 teaspoon chopped garlic
• Salt and pepper to taste

1. In a 6-quart saucepan, bring the chicken and water to a boil over medium heat. Reduce the heat, cover and simmer for about 2 hours, or until the chicken is tender. Remove the chicken from the stock, and set it aside. Skim the fat from the stock. Measure the stock and add water if necessary to equal 5 cups of liquid. Set the stock aside in a separate container.

2. Place the peanut oil in the pan in which you cooked the chicken. Blend in the flour and cook, stirring, over medium heat until the flour is browned. Remove the pan from the heat and stir in the stock and bread. Beat until smooth. Add the remaining ingredients.

3.Return the pan to the heat and cook, stirring, until the mixture thickens. Add the chicken pieces and cook 10 minutes longer, stirring frequently. Serve hot over rice or noodles.

—Lana Raymond, White Plains, New York

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