Mix the salt, cinnamon, and pepper together.
Rub the mixture on the chicken to completely coat them.
Heat the oil olive in a large, skillet with a lid over medium-high
heat. Add the chicken and cook until it is no longer pink. Remove
the chicken from the skillet and set aside.
Add the onion and minced garlic to the skillet. Cook until the
onions are soft and beginning to brown. Add the wine and scrape
any browned bits from the bottom of the skillet. Let the wine cook
until it is evaporated.
Add the water, tomato paste, whole garlic clove, and chicken to the
pan. Reduce the heat to low, cover and let simmer for about 20-30
minutes, until the chicken is tender.
Mix in the spinach leaves and cook until wilted.
Originally Submitted
1/12/2012
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