Mix cinnamon, salt and pepper in a plastic resealable food bag. Put the chicken pieces inside and shake around till all the chicken pieces are covered.
Heat the olive oil in a large, deep pan over a high heat. Add the chicken to the oil and brown for about four to five minutes on each side, until well browned all over. Remove from the heat.
Next, fry the onions and the garlic. Cook until onions are golden brown. Add wine. When it has evaporated, add the water, chicken stock, tomato and oregano. Return chicken pieces to the sauce. The liquid should cover 3/4 of the chicken pieces.
Cover and simmer over low heat for an hour until chicken is tender. Season with salt and pepper. Serve with cous cous.
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 143 (32%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 125.5mg||39 %|
|Sodium 325.9mg||11 %|
|Potassium 735.7mg||19 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 31.5g|
|Protein 35.8g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 440
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