Nutritionally, chicken meat is not very high in fat and it is a significant source of daily requirements (protein, niacin, B6, B12, vitamin D, iron and zinc.)
Besides being flavorful, this recipe specifically, is one of the healthiest ways to cook chicken. This method allows you to cut on fat quite a bit. Here’s why:
1- No need for frying at the beginning or for adding oil or any sauce later on.
2- Right before boiling, you can remove the foaming scum, which is greasy.
3- After cooking, you can easily remove the skin and bones with your fingers.
Also, you can reduce some extra fat from the broth by skimming the residuals off the surface after it cools down the next day.
This Chicken Stew can be served alone, with the broth as a soup or combined with other sides such as rice or noodles.
Cinnamon Stewed Chicken
- 1 kg whole chicken or bone-in, skin-on chicken parts (breasts, thighs, drumsticks)
- 1 large onion, peeled and quartered
- 1 cinnamon stick
- 1 tsp ground cinnamon
- 1 cardamom grain
- 1 lemon peel or 1/2 lemon (for a zestier taste)
- 1 whole nutmeg or 1/2 tsp grated nutmeg
- 3 bay leaves
- 7 black peppercorns
- Salt and pepper to taste
- 1 large carrot, peeled and cut in large chunks (optional)
- 3 stalk celery, scrubbed and cut in large chunks (optional)
- 2 potatoes, peeled and quartered (optional)
- Wash all chicken parts, tap them with paper towels and place them in a deep boiling pot.
- When using the whole chicken, make sure the tail is cut out.
- Add enough water to cover the chicken (about 2 L) and bring to a boil.
- Right before the boiling point, the foaming scum will start surfacing out. Scoop it off the top with a fine tea strainer.
- Add all the seasoning and your choice of root vegetables.
- Cover and cook until the meat is tender and well done. Cooking time varies depending on the pot you’re using: 15 mn for an electrical pressure cooker, 30 mn for a classic pressure cooker, 90 minutes for a classic boiling pot.
- Once cooked, take the chicken out of the water and cut off all of the meat.
- Strain the broth and throw away the solids, keeping only the vegetables.
- Serve instantly or save with the broth in the fridge for up to 2 weeks.