Poulet à la Cannelle Algérien
A fragrant and subtly sweet chicken dish, often prepared for special occasions, featuring tender chicken pieces simmered in a rich sauce infused with cinnamon, honey, and almonds.
🧂 Ingredients
- 1.5 kg Whole chicken(cut into 8 pieces)
- 2 large Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 tbsp Ginger(freshly grated)
- 2 medium Cinnamon sticks
- 1 tsp Ground cinnamon
- 0.5 tsp Saffron threads(soaked in 2 tbsp warm water)
- 3 tbsp Honey
- 100 g Almonds(blanched and slivered, for garnish)
- 3 tbsp Olive oil
- 500 ml Water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary. Remove chicken and set aside.
- 3
Add the chopped onions to the same pot and sauté until softened and lightly golden, about 8-10 minutes.
- 4
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Return the chicken to the pot. Add the cinnamon sticks, ground cinnamon, saffron water, and 500ml of water. Bring to a simmer.
- 6
Cover the pot, reduce heat to low, and let it simmer gently for about 1 hour, or until the chicken is tender. Stir occasionally.
- 7
Remove the cinnamon sticks. Stir in the honey and cook for another 10-15 minutes, uncovered, allowing the sauce to thicken slightly.
- 8
Taste and adjust seasoning with salt and pepper if needed.
- 9
Garnish with toasted slivered almonds and chopped fresh cilantro before serving.
💡 Pro Tips
- ✓For a richer flavor, use chicken thighs instead of a whole chicken.
- ✓Ensure the saffron is bloomed in warm water to release its color and flavor.
- ✓Adjust the amount of honey to your preferred level of sweetness.
🔄 Variations
- Add a handful of dried apricots or prunes during the last 30 minutes of simmering for a touch of fruitiness.
- A pinch of ground cloves can add another layer of warmth to the spice profile.