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Disney Boardwalk's Kouzzina Greek Cinnamon Stewed Chicken Recipe
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Disney Boardwalk's Kouzzina Greek Cinnamon Stewed Chicken Recipe

Disney Boardwalk's Kouzzina serves a tantalizing Greek Cinnamon Stewed Chicken, infusing tender chicken with aromatic spices and flavors reminiscent of the Mediterranean. Make our Disney Boardwalk's Kouzzina Greek Cinnamon Stewed Chicken Recipe at home. With our Secret Restaurant Recipe your Greek Cinnamon Stewed Chicken will taste just like Disney Boardwalk's Kouzzina.
Prep Time45 minutes
Active Time1 hour 20 minutes
Total Time2 hours 5 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Middle Eastern
Keyword: Chicken Recipe, Disney Recipes, Pasta, Resort

Ingredients

  • 2 cups Water
  • 2 teaspoons Sea Salt
  • One 2 1/2 to 3-pound Chicken, cut into 8 pieces - legs, wings, breasts and thighs. Alternately, buy 8 precut chicken pieces - or 6 pieces, if you buy all breasts
  • 1 teaspoon ground Cinnamon
  • 2 teaspoons Kosher Salt
  • 1 teaspoon freshly ground Black Pepper to taste
  • 5 cloves Garlic peeled and minced, separated into 3 cloves and 2 cloves
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Yellow Onion peeled and coarsely chopped
  • One 6-ounce can Tomato Paste
  • 1 tablespoon dried Italian Herb Seasoning
  • Kosher Salt and freshly ground Black Pepper to taste
  • 1 cup Orzo cooked according to package directions
  • 1/2 cup shredded Mizritha Cheese (If not available, use grated Parmesan Cheese or a blend of Ricotta Salata Cheese and Romano Cheese)

Instructions

  • Place water and sea salt in a large cooking pot.
  • Place over medium heat and bring to a boil. Remove from heat.
  • Pat the chicken dry with paper towels. (A wet chicken will cause the oil to splatter while the chicken is sautéing.)
  • Add cinnamon, Kosher salt and pepper to a small bowl. Mix. Rub chicken pieces on all sides with the seasoning.
  • Pour olive oil in a large, nonreactive, deep skillet.
  • Place over high heat.
  • When oil is hot and shimmering, add the chicken to the oil. Work in 2 batches, if necessary. Do not crowd - this will cause the chicken to steam rather than brown. Brown for about 4 to 5 minutes.
  • Turn the pieces using a metal spatula (they may stick to the pan). Brown this side for about 4 to 5 minutes
  • Remove the pieces to a paper towel-covered plate to drain when they are well-browned on all sides. Leave pan on stove. Lower heat to medium-high.
  • Add the onions and 3 minced garlic cloves. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown.
  • Add about 1/2 cup of the preboiled water. Scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.
  • Cook and scrape until water has evaporated.
  • Add remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 minced garlic cloves. Return chicken to the pan. The liquid should cover about 3/4 of the chicken pieces.
  • Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water.
  • Season the finished sauce with kosher salt and pepper to taste.
  • Serve over prepared orzo, sprinkled with Mizritha cheese.

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