Spiced Cinnamon-Infused Twelve-Spice Chicken Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A rich chicken stew featuring a blend of twelve warming spices that celebrate the cultural significance of the number twelve. This middle eastern-inspired new year ready in about 60 minutes pairs boneless chicken thighs, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless chicken thighs
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 cinnamon stick
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/2 tsp ground black pepper
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 bay leaf
• 3 cups chicken broth
• 14 oz can diced tomatoes
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb boneless chicken thighs cut into chunks and brown for 5 minutes until golden on all sides, then remove and set aside.
2. Step 2: In the same pot, add 1 medium diced onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 cinnamon stick, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/2 tsp ground cardamom, 1/4 tsp ground nutmeg, 1/2 tsp ground black pepper, 1 tsp paprika, 1/2 tsp turmeric, and 1 bay leaf. Stir for 1 minute until the spices release their aroma.
4. Step 4: Return the chicken to the pot and pour in 3 cups chicken broth and 14 oz diced tomatoes with their juices. Add 1 tsp salt, bring to a boil, then reduce heat to low and simmer uncovered for 35 minutes until the chicken is tender and the sauce thickens.
5. Step 5: Remove the cinnamon stick and bay leaf. Stir in 2 tbsp chopped fresh cilantro before serving to add a fresh herbal note.