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Cinnamon Chicken

CINNAMON CHICKEN

every time i hear the words "cinnamon chicken" i am reminded of the tv series little house on the prairie and the famous episode where nellie asks laura to help her cook almanzo's favorite meal. laura is jealous of nellie and replaces the cinnamon with tons of black pepper. anyway, here is a recipe i clipped from a magazine a long time ago that brings the image of what that dish might have tasted like(if laura had not tampered with it lol). this was adapted from a magazine clipping.

Time: 1500 minutes

Steps:

  • combine juice , honey , lemon juice , garlic , seasonings in a large ziptop container
  • add chicken pieces , seal bag , shake to coat well and let marinade in the refrigerator for 8 hours or overnight
  • heat oven to 350f and have ready a large roasting pan , 9" x 13"
  • remove chicken from the marinade , shake off the excess and set chicken aside on a plate
  • pour marinade into a small saucepan and bring to a boil , reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken
  • heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side , lowering heat if needed to prevent from charring- you want the chicken to be evenly browned , but not fully cooked yet
  • place chicken in the roasting pan and pour the reduced marinade on top
  • bake 30-55 minutes , or until chicken is fully cooked and no no longer pink
  • skim fat from the pan juices and serve juices as a dipping sauce if you like
  • garnish with lemon wedges


Cinnamon Chicken image

Number Of Ingredients: 10

Ingredients:

  1. apple juice
  2. honey
  3. lemon juice
  4. garlic
  5. cinnamon
  6. kosher salt
  7. fresh ground black pepper
  8. chicken pieces
  9. canola oil
  10. lemon


CINNAMON CHICKEN

Recipe From foodnetwork.com

Provided by Food Network

Yield 4 servings

Steps:

  • In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
  • To cook, preheat the oven to 350 degrees.
  • Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
  • Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
  • Bake about 20 minutes and serve.


Cinnamon Chicken image

Number Of Ingredients: 9

Ingredients:

  • 1 1/2 cups dry sherry
  • 1 teaspoon cinnamon
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 frying chicken, 2 1/2 to 3 pounds, cut into pieces
  • 2 tablespoons vegetable oil


CINNAMON CHICKEN

Every time I hear the words "Cinnamon Chicken" I am reminded of the tv series Little House on the Prairie and the famous episode where Nellie asks Laura to help her cook Almanzo's favorite meal. Laura is jealous of Nellie and replaces the cinnamon with tons of black pepper. Anyway, here is a recipe I clipped from a magazine a long time ago that brings the image of what that dish might have tasted like(if Laura had not tampered with it lol). This was adapted from a magazine clipping.

Recipe From food.com

Provided by HeatherFeather

Time P1DT1h

Yield 4-8 serving(s)

Steps:

  • Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
  • Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
  • Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
  • Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
  • Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
  • Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
  • Place chicken in the roasting pan and pour the reduced marinade on top.
  • Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
  • Skim fat from the pan juices and serve juices as a dipping sauce if you like.
  • Garnish with lemon wedges.


Cinnamon Chicken image

Number Of Ingredients: 10

Ingredients:

  • 1 1/2 cups apple juice (or half juice and half sherry wine)
  • 1/4 cup honey
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tablespoon garlic, minced
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 3 lbs chicken pieces (8 pieces total)
  • 2 tablespoons canola oil, approximately
  • 1 lemon, for garnish, cut into wedges


CINNAMON CHICKEN

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:

  • For the chicken: Preheat broiler. Place chicken on a broiler pan. Sprinkle all over with salt, pepper, and cinnamon. Turn skin-side down, and transfer to broiler. Broil about 6 inches from the heat for 15 minutes. Turn the chicken, and broil until the skin is crisp and brown, about 15 minutes more.
  • For the raita: In a small bowl, stir together the cucumber, yogurt, sour cream, cilantro, and cumin. Season with salt and pepper. Serve chicken immediately with raita.


Cinnamon Chicken image

Number Of Ingredients: 8

Ingredients:

  • 1 chicken (3 pounds), cut into 8 pieces
  • Coarse salt and freshly ground pepper
  • 1/4 teaspoon ground cinnamon
  • 1 cucumber, peeled, seeded, and chopped or grated
  • 1/4 cup plain yogurt
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh cilantro, or parsley
  • 1/4 teaspoon ground cumin


ROASTED CINNAMON-RUBBED CHICKEN

An easy spice rub takes roasted chicken legs to the next level. Cinnamon is the star ingredient while ground cumin and fresh ginger play supporting roles.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 1h10m

Yield Serves 4

Steps:

  • Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.
  • Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve.


Roasted Cinnamon-Rubbed Chicken image

Number Of Ingredients: 7

Ingredients:

  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon extra-virgin olive oil
  • 4 whole chicken legs (2 1/2 pounds)


CINNAMON AND CHICKEN STEW

This spice-infused stew is great for a brisk fall day. For the most flavor and juiciness, we cooked the chicken on the bone.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 1h10m

Steps:

  • Heat a large stockpot over medium heat and add oil. Add onion, ginger, and garlic. Cook, stirring frequently until onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes, and cinnamon; cook until tomatoes soften slightly, about 3 minutes.
  • Season chicken with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; add to pot. Add 1 1/2 cups water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, until chicken is cooked through, about 40 minutes. Remove chicken.
  • Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls, top with chicken. Sprinkle with cilantro and serve with lemon.


Cinnamon and Chicken Stew image

Number Of Ingredients: 12

Ingredients:

  • 1 tablespoon olive oil
  • 3 medium onions, thinly sliced
  • 1 tablespoon minced, peeled fresh ginger
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon ground cumin
  • 2 cans (15 ounces each) chickpeas (or 3 1/2 cups fresh chickpeas)
  • 1/2 small lemon, seeded and finely chopped, plus wedges for serving
  • 4 plum tomatoes, coarsely chopped
  • 3 sticks cinnamon
  • 1 whole chicken, cut into pieces, skin removed
  • Coarse salt and freshly ground pepper
  • 1/4 cup coarsely chopped cilantro, plus more for garnish


CINNAMON ROASTED CHICKEN

This recipe was given to me by my friend, Ruth. It is simply the best chicken ever and very easy to prepare! Great for dinner parties.

Recipe From food.com

Provided by rogerstx

Time 1h10m

Yield 4-6 serving(s)

Steps:

  • Preheat oven to 400 degrees.
  • Wash and dry chicken. Combine ingredients and rub over entire chicken. Place chicken in a roasting pan on a rack. Roast 10 minutes at 400 degrees, then reduce heat to 350 degrees and roast until chicken registers 165 degrees on a meat thermometer.
  • Let rest for 15 minutes before carving.


Cinnamon Roasted Chicken image

Number Of Ingredients: 9

Ingredients:

  • 1 whole roasting chicken
  • 1 tablespoon ground cinnamon
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar


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