Easy Cinnamon Chicken Recipes

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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.

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

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!

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

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.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g

EASY CHICKEN KAPAMA



Easy Chicken Kapama image

The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls for boneless, skinless chicken thighs, which are are much less work and less time-consuming to prepare. Like most braised dishes, this one tastes even better once the flavors have had a chance to mingle, so it's an ideal make-ahead meal. Serve it over buttered egg noodles or orzo with a showering of grated Parmesan or Greek kefalotyri cheese.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 (14-ounce) can crushed tomatoes
1 to 2 cinnamon sticks
Buttered egg noodles or orzo, for serving (optional)
2 tablespoons fresh herbs, such as Italian parsley and oregano, roughly chopped (optional)
Grated kefalotyri cheese or Parmesan, for serving (optional)

Steps:

  • Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it's not cooked through at this point, that's O.K.)
  • Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.
  • Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.
  • Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 7 grams, TransFat 0 grams

CINNAMON CHICKEN RECIPE - (4/5)



Cinnamon Chicken Recipe - (4/5) image

Provided by mjohnmeyer

Number Of Ingredients 8

3 pounds chicken thighs and drumsticks
1 teaspoon sea salt
1 teaspoon black pepper
1 1/2 teaspoons cinnamon
3 cloves garlic, minced
1 teaspoon paprika
1 onion, sliced
1 cup water or chicken stock

Steps:

  • In a small bowl, combine the salt, pepper, garlic and cinnamon. Rub the chicken pieces with this mixture and allow it to sit for about 30 minutes at room temperature. Heat oven to 400°F. Place the chicken pieces in a large roasting pan. Sprinkle the meat all over with the paprika and add the onion slices around the chicken. Cook for 35 minutes and then reduce the heat to 350°F . Stir in a cup of water or chicken stock to the roasting pan and continue cooking for another 50 minutes. Serve and use the juices from the pan as a sauce.

CINNAMON CHICKEN



Cinnamon Chicken image

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.

EASY CINNAMON CHICKEN



Easy Cinnamon Chicken image

Make and share this Easy Cinnamon Chicken recipe from Food.com.

Provided by kittykat 2

Categories     Chicken Breast

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless skinless chicken breasts
1/4 cup prepared chicken bouillon
1/4 cup water (or white wine for more flavor)
1 teaspoon ground cinnamon, plus one healthy pinch
1/2 teaspoon pepper
1/4 teaspoon onion powder

Steps:

  • Sprinkle pepper on both sides of chicken breasts. Press pepper onto chicken with back of spoon.
  • Sprinkle 1/2 tsp of cinnamon on both sides of each piece of chicken, press with spoon.
  • Sprinkle onion powder on top side only, press with spoon.
  • Place chicken in 8x8 pan.
  • Combine prepared boullion, water (or wine), and remaining cinnamon.
  • Pour into botton of pan, NOT over chicken.
  • Loosely cover with foil and bake 1 hour at 350 degrees.
  • check liquid level halfway through cooking, may require more water (wine)-> additional 1/4 cup.

CINNAMON CHICKEN



Cinnamon Chicken image

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 HONEY CHICKEN



Cinnamon Honey Chicken image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 12 servings

Number Of Ingredients 7

1 1/2 cups dry sherry
2 tablespoons cinnamon
1 cup honey
1/3 cup lime juice
2 large cloves garlic, crushed
Salt and freshly ground black pepper to taste
3 3- to 3 1/2-pound chickens, cut in serving pieces

Steps:

  • Mix together sherry, cinnamon, honey, lime juice, garlic, salt and pepper.
  • Arrange chicken pieces in single layer in shallow oven-proof pans; pour over marinade, turn pieces to coat well. Refrigerate overnight, longer if desired; turn pieces occasionally.
  • Drain marinade and reserve. Bake at 350 degrees for 40 to 50 minutes, depending on the size of the pieces, basting with marinade and turning once or twice.
  • In warmer months chicken can be grilled on outdoor barbecue.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 38 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 11 grams, Sodium 976 milligrams, Sugar 23 grams, TransFat 0 grams

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.

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

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.

Nutrition Facts : Calories 232 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

EASY CORONATION CHICKEN



Easy coronation chicken image

Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast

Provided by joannasimpson

Categories     Side dish

Time 5m

Yield Serves 4-6

Number Of Ingredients 6

6 tbsp mayonnaise
2-3 tsp mild curry powder, to taste
½ tsp ground cinnamon
2 tbsp mango chutney
1-3 tbsp sultanas, or to taste
500g shredded cooked chicken

Steps:

  • Mix the mayo, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
  • Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.

Nutrition Facts : Calories 463 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

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