Cinnamon Chicken

CINNAMON CHICKEN



Cinnamon Chicken image

Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!

Recipe From allrecipes.com

Provided by OAKBORN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 40m

Yield 4

Number Of Ingredients: 6

4 skinless, boneless chicken breast halves
1 teaspoon ground cinnamon
2 tablespoons Italian-style seasoning
1 ½ teaspoons garlic powder
3 teaspoons salt
1 teaspoon ground black pepper
Calories142.9 calories
Carbohydrate3 g
Cholesterol68.4 mg
Fat1.7 g
Fiber1.5 g
Protein27.7 g
SaturatedFat0.5 g
Sodium1821.7 mg
Sugar0.4 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
  • Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.


CINNAMON CHICKEN



Cinnamon Chicken image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients: 9

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

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



Cinnamon Chicken image

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

Categories     Poultry

Time P1DT1h

Yield 4-8 serving(s)

Number Of Ingredients: 10

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

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



Cinnamon Chicken image

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients: 8

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

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-RUBBED CHICKEN



Cinnamon-Rubbed Chicken image

I got this idea from a long-ago TV show (Little House on the Prairie) and used what I had in my kitchen to make the rub. My husband likes it a lot.

Recipe From allrecipes.com

Provided by robski

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h20m

Yield 4

Number Of Ingredients: 7

¼ cup olive oil
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon lemon pepper
½ teaspoon garlic powder
½ teaspoon ground dried thyme
2 pounds bone-in chicken pieces
Calories421.6 calories
Carbohydrate1 g
Cholesterol136.7 mg
Fat30.5 g
Fiber0.4 g
Protein34.3 g
SaturatedFat6.6 g
Sodium740.5 mg
Sugar0.1 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 13x9-inch baking dish with aluminum foil.
  • Stir olive oil, cinnamon, salt, lemon pepper, garlic powder, and thyme together in a small bowl; rub onto chicken to coat. Arrange coated chicken pieces into a baking dish with the skin side down.
  • Bake in preheated oven for 35 minutes, turn, and continue cooking until the chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven, cover loosely with aluminum foil, and rest chicken for about 15 minutes before serving.


ROASTED CINNAMON CHICKEN



Roasted Cinnamon Chicken image

Our family eats a chicken every other weekend so sometimes it is challenging to find new ways of roasted chicken. This idea nailed it. Delicious, juicy, interesting. Tummies were full and my daughter even asked for second serving - VERY rare. Great with couscous, raisins, and peeled almonds as a side dish.

Recipe From allrecipes.com

Provided by NatalieTheMamaCook

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h25m

Yield 6

Number Of Ingredients: 9

1 (4 pound) whole chicken, cut lengthwise
kosher salt to taste
freshly ground black pepper
1 teaspoon ground cinnamon, or as needed
1 cup water
1 cup maple syrup
1 lemon, juiced
2 chile peppers, chopped
2 tablespoons butter, melted
Calories557.8 calories
Carbohydrate37.1 g
Cholesterol139.5 mg
Fat26.8 g
Fiber0.5 g
Protein41.2 g
SaturatedFat8.8 g
Sodium225.2 mg
Sugar32 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sprinkle chicken halves generously with salt, pepper, and cinnamon. Put chicken in a roasting pan; pour water into pan.
  • Roast chicken in the preheated oven for 30 minutes.
  • Whisk maple syrup, lemon juice, and chile peppers together in a bowl; brush chicken with maple syrup mixture. Pour any remaining maple syrup mixture into the pan.
  • Cook chicken until no longer pink at the bone, juices run clear, and skin is lightly browned, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Brush chicken with butter; bake until skin is crisp, 10 to 15 more minutes.


CINNAMON CHICKEN NUGGETS



Cinnamon Chicken Nuggets image

An updated version of an early American recipe that has been in my family since the 1800's. The original version of this dish is mentioned on at least one episode of 'Little House on the Prairie.'

Recipe From allrecipes.com

Provided by Paige W.

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients: 8

4 cups oil for frying
2 eggs
½ cup milk
½ cup honey
2 cups all-purpose flour
⅔ cup white sugar
⅓ cup ground cinnamon
4 skinless, boneless chicken breast halves - cut into bite-size pieces
Calories475.6 calories
Carbohydrate65.9 g
Cholesterol80 mg
Fat17.9 g
Fiber3.4 g
Protein15 g
SaturatedFat3.4 g
Sodium130.2 mg
Sugar35 g

Steps:

  • Heat oil in skillet or fryer to 350 degrees F (175 degrees C). Arrange paper towels on a baking sheet.
  • In a medium bowl, beat together eggs, milk , and honey; set aside. Combine flour, sugar, and cinnamon in a large resealable plastic bag; shake until blended. Dip chicken in egg mixture, and then add to flour mixture. Seal the bag, and shake to coat chicken with flour mixture.
  • Place 10 to 12 coated chicken nuggets into hot oil. Cook till done, about 7 to 10 minutes (nuggets will be a dark bronze color). Remove nuggets from oil, and drain well on paper towels. Repeat till all nuggets are cooked.


ORANGE-CINNAMON CHICKEN



Orange-Cinnamon Chicken image

The flavors of orange with the surprise ingredient of cinnamon combine with chicken browned in butter to make a sumptuous yet simple dish.

Recipe From allrecipes.com

Provided by CafeAmericano

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients: 7

1 ½ tablespoons butter
4 skinless, boneless chicken breast halves
1 tablespoon all-purpose flour
salt to taste
1 teaspoon ground cinnamon
½ cup orange juice
½ orange, sliced
Calories200.9 calories
Carbohydrate7.6 g
Cholesterol78.6 mg
Fat7.3 g
Fiber0.9 g
Protein25.2 g
SaturatedFat3.5 g
Sodium89.5 mg
Sugar4.6 g

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Melt the butter in a skillet over medium-high heat. Cook the chicken on both sides in the hot butter until golden brown on both sides, about 10 minutes; place the chicken into a shallow baking dish. Stir the flour, cinnamon, and orange juice into the skillet. Bring to boil, and cook until thickened. Season with salt to taste, then pour over the chicken breasts in the baking dish. Cover the chicken breasts with orange slices.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


ROASTED CINNAMON-RUBBED CHICKEN



Roasted Cinnamon-Rubbed Chicken image

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

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Yield Serves 4

Number Of Ingredients: 7

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)

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.


CINNAMON-SPICED MOROCCAN CHICKEN



Cinnamon-Spiced Moroccan Chicken image

This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients: 9

2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
2 tablespoons light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup whole dates, pitted and sliced
Calories302 g
Fat10 g
Fiber4 g
Protein28 g

Steps:

  • Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
  • Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
  • Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.


CINNAMON AND CHICKEN STEW



Cinnamon and Chicken Stew image

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

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients: 12

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
Calories741 g
Cholesterol108 g
Fat21 g
Fiber19 g
Protein60 g
Sodium535 g

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 RAISIN CHICKEN



Cinnamon Raisin Chicken image

Orange juice and cinnamon lend a pleasant spicy taste to these quick-cooking boneless skinless chicken breasts from Connie Moore of Medway, Ohio. "I frequently serve this unusual combination over rice with broccoli or green beans on the side," she notes.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients: 8

1/2 cup chopped onion
3 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup orange juice
1/4 cup raisins
Calories 232 calories
Fat7g fat (0 saturated fat)
Cholesterol73mg cholesterol
Sodium66mg sodium
Carbohydrate15g carbohydrate (0 sugars
Fiber0 fiber)
Protein28g protein. Diabetic Exchanges

Steps:

  • In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.




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