Chicken with Cinnamon and Peppers

The Illustrated Quick Cook

Chicken with Cinnamon and Peppers

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    Ingredients

    1 lb (450 g) skinless boneless chicken breast halves (preferably free-range), cut into 1½ in (4 cm) cubes 1 green bell pepper, seeded and cut into strips
    1 tsp ground cinnamon 1 onion, sliced
    1 tsp paprika 3 garlic cloves, thinly sliced
    4 tbsp olive oil ⅔ cup hot chicken stock
    1 red bell pepper, seeded and cut into strips generous splash of chili oil, to serve

    directions

    Prep: 25 min Total: 45 min
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    • 1

      Preheat the oven to 400 F (200 C). Put the chicken in a mixing bowl and rub all over with the cinnamon and paprika, then set aside.

    • 2

      Meanwhile, heat the oil in a frying pan, add the peppers and onion, and cook over medium heat, stirring occasionally, for 5 minutes or until they start to soften. Add the chicken and cook, stirring constantly, for 5 minutes or until no longer pink. Add the garlic and cook for 1 minute, then stir in the chicken stock.

    • 3

      Transfer to a baking dish and bake for 20 minutes. Serve with a generous drizzle of chili oil over the top and mixed salad greens on the side.

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