GREEK CINNAMON STEWED CHICKEN

Ingredients:

1 chicken (2 ½ to 3 pounds), cut into 8 pieces (legs, breast and thighs)

3 tbsp. ground cinnamon

2 tsp. kosher salt

1 tsp. freshly ground black pepper

5 cloves garlic , peeled and minced

2 Tbsp. extra-virgin olive oil

1 large yellow onion , peeled and coarsely chopped

2 cups water

1 can (6 ounces) tomato paste

1 Tbsp. dried Italian herb seasoning

1 cup orzo , cooked according to package directions

½ cup grated Parmesan cheese

Directions:

1. The night before you want to cook the chicken you will want to “prep” it. Pat the chicken dry with paper towels. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning. Place in a zip lock baggie and let it marinate until the next day.

2. The next day before your about to put the chicken in the crock pot you’ll need to do a little stove top prep. Mince three of the garlic cloves. In a small frying pan on medium-high heat add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about ½ cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom. When the water has evaporated, add the remaining 1 ½ cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.

3. Place the marinated chicken in the crock pot. Pour the liquid from the frying pan over the chicken. Cook on low for 4 TO 8 hours, or until the chicken is tender and thoroughly cooked. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top

Janet and Mark talk to Trae Watkins, VP & Community Development Officer for Bank of the James about the growing landscape of race relations in the US.

Trea is a Lynchburg native, recently accepted a brand-new role as Vice President & Community Development Officer at Bank of the James. Prior to his new role at the bank, James was employed at Virginia Episcopal School as the Associate Dean of Students, Coordinator of Diversity, Equity, & Inclusion, as well as teaching psychology and coaching football. He has 6 years of mental health counseling experience in the urban areas of Baltimore and Richmond. James is also the co-founder of Grow a Future, which aims to transform the culture of urban communities by developing and preparing the youth for economic empowerment and educational advancement.

3 - 2-21 HOUR 1 by The Morning Jam on VTRN

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Classic Red Beans and Rice

Ingredients

1 cup long grain white rice/or basmati rice

1 Tbsp extra virgin olive oil

12 ounces smoked andouille sausage, sliced

1 small onion , diced

1 green bell pepper , diced

2 celery stalks , diced

3 cloves garlic , minced

1½ tsp cajun seasoning

3 cups chicken broth, unsalted

2 (16 ounce) cans red beans, drained and rinsed

½ tsp Cayenne

⅛ tsp ground sage

1 tsp salt, more to taste

¼ tsp ground black pepper, more to taste

1 bay leaf

2 tbsp fresh parsley, diced

Instructions

Prepare the rice by combining the rice with 2 cups of water in a saucepan over medium heat. Bring to a boil, cover, reduce heat to low and let cook for about 20 minutes. Remove from heat, keeping rice covered and set aside.

Heat olive oil over medium heat in a large stockpot or Dutch oven.

Add in the sliced sausage and cook until the sausage starts to get some color.

Add the onion, green bell pepper, and celery. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender.

Add in the garlic and cajun seasoning. Stir to combine. Allow this to cook for about 30 seconds to 1 minute until fragrant.

Pour in the chicken broth, stir in the red beans. Add in the cayenne, ground sage, and bay leaf. Add in salt and pepper to taste.

Bring to a boil, cover and reduce the heat to low. Cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally.

Using a wooden spoon, gently mash the beans to help thicken.

Serve over rice and garnish with fresh parsley.

Medical Monday with Dr Kathy by The Morning Jam on VTRN

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