Martha Stewart Cinnamon Stars Recipe Recipe For Chicken

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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.

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

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.

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 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.'

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

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.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 65.9 g, Cholesterol 80 mg, Fat 17.9 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 3.4 g, Sodium 130.2 mg, Sugar 35 g

SALLI'S FRIED CHICKEN



Salli's Fried Chicken image

This pan-fried chicken is manna for the health conscious, as it actually absorbs very little oil -- only two-and-three-quarter tablespoons for four servings (two pieces per serving).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 3-pound chicken, cut into 8 pieces
1 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon freshly ground pepper
Pinch of ground, cinnamon
1 cup whole milk, or buttermilk
Solid vegetable shortening, for frying

Steps:

  • Place chicken iIn a large bowl; cover with ice water. Cover bowl with plastic wrap, and place in refrigerator to allow chicken to soak overnight. Pat chicken dry, and sprinkle with salt.
  • In a large shallow bowl or dish, season flour with pepper and cinnamon. Toss chicken pieces in flour, then shake off excess. Let dry for 15 minutes.
  • Pour milk into another shallow bowl, and dip chicken pieces into milk. Coat the pieces again with flour.
  • In a large, heavy skillet, melt enough shortening over high heat so that it fills pan to 2 inches. Brown chicken pieces on both sides, starting with the meat side down and turning frequently. Lower heat, cover skillet, and cook until chicken is just done, 10 to 20 minutes, depending on the size of piece. Remove cover, raise heat, and fry until chicken is crisp on both sides. Remove from skillet. Drain the pieces on a wire rack. Serve.

CINNAMON STARS (ZIMTSTERNE)



Cinnamon Stars (Zimtsterne) image

Known as zimtsterne in Germany, these festive star-shaped cookies are made from a nut meringue that's rolled and cut, then iced with a mixture of egg white and sugar before baking. Tuck a few into a waxed paper envelope and tie it with a red twine bow for a sweet presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 7

1 1/2 cups raw almonds
1 1/2 cups confectioners' sugar, plus more for dusting
1 1/2 teaspoons ground cinnamon
1 teaspoon finely grated lemon zest
2 large egg whites
1/8 teaspoon kosher salt
1 teaspoon water

Steps:

  • In a food processor, pulse almonds with 1/2 cup confectioners' sugar until finely ground, about 1 minute (do not grind into a paste). Add cinnamon and zest, and pulse twice.
  • In a separate bowl, whisk egg whites and salt with an electric mixer at medium speed until stiff peaks form. Gradually whisk in remaining 1 cup confectioners' sugar. Continue to whisk until meringue is glossy and stiff, but not dry, 15 to 20 minutes. Transfer 1/3 cup meringue to a small bowl. Add remaining meringue to mixture in processor, and pulse just until dough comes together. Place dough on parchment lightly dusted with confectioners' sugar; pat into a disk, and chill 30 minutes.
  • Preheat oven to 300 degrees, with racks in middle and upper thirds. Dust top of dough lightly with confectioners' sugar, top with parchment, and roll to 1/4-inch thickness. Cut dough using a 1 1/2-inch star-shaped cutter, and transfer to parchment-lined baking sheets. Dip cutter into confectioners' sugar frequently to prevent dough from sticking. Reroll scraps, and cut more shapes.
  • Stir the water into reserved meringue; brush mixture generously over tops of stars using a small paintbrush. Bake, rotating sheets halfway through, until firm when gently pressed, but not hard and dry, 10 to 12 minutes. Let cookies cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.

CINNAMON BROILED CHICKEN WITH RAITA



Cinnamon Broiled Chicken with Raita image

In this Indian-inspired meal, cinnamon is sprinkled on chicken. Cumin and cilantro, other traditional Indian seasonings, are stirred into raita, a yogurt-based condiment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 8

Salt and pepper
1/4 teaspoon cinnamon
1 (about 3 pounds) chicken, cut-up
1 (about 3/4 pound) cucumber, peeled, seeded, and chopped
1/4 cup whole-milk plain yogurt
1/4 cup sour cream
2 tablespoons chopped fresh cilantro, or parsley
1/4 teaspoon ground cumin

Steps:

  • Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Sprinkle on the chicken. Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes. Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.
  • Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper. Serve chicken hot, with raita on the side.

CINNAMON STARS



Cinnamon Stars image

A beautiful Christmas cookie!

Provided by Robin J.

Categories     World Cuisine Recipes     European     German

Yield 18

Number Of Ingredients 7

2 ⅔ cups finely ground almonds
1 tablespoon ground cinnamon
1 teaspoon lemon zest
⅓ cup egg whites
⅛ teaspoon salt
2 ½ cups confectioners' sugar
1 ¾ teaspoons lemon juice

Steps:

  • Stir together the almonds, cinnamon, and lemon zest until combined.
  • Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
  • Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
  • Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
  • To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
  • Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 21.2 g, Fat 10.7 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 24 mg, Sugar 17.4 g

CSC (CINNAMON SUGAR COCOA) FRIED CHICKEN STRIPS



CSC (Cinnamon Sugar Cocoa) Fried Chicken Strips image

I actually came up with this standing in the kitchen, deciding on what to eat. It was phenomenal! I paired mine with bacon-seared corn and brown rice. If you need a sauce for dipping, try a sweeter sauce (caramel-infused BBQ sauce comes to mind).

Provided by Jhustin Pierce

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 34m

Yield 4

Number Of Ingredients 9

1 egg
1 egg white
2 tablespoons heavy whipping cream
1 tablespoon garlic salt
1 cup all-purpose flour
1 ½ teaspoons cocoa powder
1 ½ teaspoons cinnamon sugar
1 ½ cups vegetable oil
8 ounces boneless chicken breasts, cut into strips

Steps:

  • Whisk egg, egg white, heavy cream, and garlic salt together in a small bowl.
  • Combine flour, cocoa powder, and cinnamon sugar in a separate small bowl.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Place half of the chicken into the egg mixture; let sit for 2 minutes. Remove chicken from egg mixture and place in the flour mixture, turning to coat all sides. Place the coated chicken pieces onto a paper towel. Repeat dipping the the remaining chicken in the egg mixture and the flour mixture.
  • Gently place the first batch of coated chicken in the hot oil; fry until chicken is cooked through and floats to the top, about 5 to 8 minutes. Transfer cooked chicken to a plate lined with fresh paper towels. Repeat frying with the second batch of chicken. Let chicken rest for 5 minutes before eating.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.6 g, Cholesterol 89 mg, Fat 14 g, Fiber 1.1 g, Protein 17.9 g, SaturatedFat 3.6 g, Sodium 1422.2 mg, Sugar 0.3 g

CINNAMON AND LIME CHICKEN FAJITAS



Cinnamon and Lime Chicken Fajitas image

Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!

Provided by LYSSYLOO

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 10

4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
2 large baking potatoes, peeled and cubed
¼ cup canola oil
1 large yellow onion, chopped
1 large clove garlic, peeled and minced
1 tablespoon chopped jalapeno peppers
1 lime, juiced
12 (6 inch) corn tortillas, warmed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
  • Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
  • Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
  • Serve the chicken and potatoes in warmed tortillas.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 49.5 g, Cholesterol 44.8 mg, Fat 12.9 g, Fiber 7.4 g, Protein 22.3 g, SaturatedFat 1.5 g, Sodium 1234 mg, Sugar 2.7 g

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