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  • Brittany Aldridge

Lemon, Ginger & Cinnamon Braised Chicken

Updated: Apr 28, 2020

This perfectly balanced sauce transforms cinnamon (which I shamefully associated with sweet dishes in the past) and makes for delicious, moist chicken. Let it sit on your stove top, have a glass of wine, and be surprised by the complexity of flavours in a simple weeknight dinner.

I've served it here with a simple basil pesto pasta, but it can go with ANYTHING - rice, stale crusty bread you name it! Please enjoy and leave a comment below!


  • 6 chicken drumsticks

  • 2 tablespoons olive oil

  • 1 tablespoon of salted butter

  • 2 small onions, thinly sliced

  • 3 tomatoes, cut into wedges or 8 cherry tomatoes

  • 1 can of whole tomatoes

  • 2 teaspoons of dried ground cinnamon

  • 4 cumin seeds

  • 1 teaspoon of ground ginger

  • 1 lemon‘s juice

  • water, salt and pepper


  • Heat oil and butter in a shallow cast iron pot or at least 24 inch dutch oven over medium-high. Cook chicken, turning occasionally to brown all sides until skin is lightly golden brown, 10–12 minutes. Transfer to a plate.

  • Add onions to same pot. Cook them untill completely translucent and starting to brown. Next add tomatoes, a big pinch of salt, pepper, cinnamon, ginger and cumin. When cumin seeds have darkened (around 2-3 minutes) add canned tomatoes and 250 mls of water.

  • Simmer until tomatoes are softened and sauce has thickened slightly, 10 minutes. Return chicken to pot, and set heat to low. Cover pot, and cook until chicken is cooked through, around 90 minutes. Now grab a glass of wine!

  • Uncover pot and season chicken with lemon juice, salt and pepper.


This can be made with any part of the chicken; legs, thigh, drumstick, and the whole bird. If you choose to cook the whole bird, please add more water and use at least a 24 inch dutch oven.

Perfect for the lunch box the next day - just fill up some airtight containers with some left over pasta or rice. If you have any sauce left over - don't through it out! It can become a base for a soup, or pasta sauce (with added pasta water/ olive oil).

This recipe is adapted from Bon Appetit's Lemony Braised Chicken, for the original please find it here:

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