What Is 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

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 CHICKEN



Cinnamon Chicken image

Love the flavor of this chicken, a hint of cinnamon and it's awesome! Just marinate for a few hours to let the flavors soak in! From "annesfood.blogspot.com"

Recipe From justapinch.com

Provided by Angela Pietrantonio

Categories     Chicken

Time 4h

Number Of Ingredients: 9

1 lb chicken pieces, preferrably thighs, but use your favorite
1 Tbsp fennel seeds
1 Tbsp honey
2 Tbsp fresh rosemary, finely chopped
2 tsp cinnamon
3 clove garlic, coarsley chopped
2 Tbsp olive oil
1 tsp salt or sea salt
1 tsp black pepper

Steps:

  • 1. Mix all ingredients, and let the chicken marinate for at least a few hours.
  • 2. When ready to cook, preheat the oven to 350*. Bake the chicken in the oven for 60 minutes until it's cooked through and the skin is browned and crispy. 7 points per 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



Cinnamon Chicken image

I am a great fan of cinnamon, in coffee, on pastries of course, in sauces...The (East)Indian population cooks with many lovely spices, cinnamon being one of the most common. I tried this recipe one Sunday evening when the prospect of baked chicken was facing us yet again! I kind of made it up as I went along then I wrote it all...

Recipe From justapinch.com

Provided by Sadey Jones

Categories     Chicken

Time 2h

Number Of Ingredients: 3

1 stick pure creamery butter
4-6 large chicken breast filets
cinnamon, ground (to taste)

Steps:

  • 1. Start by rising chicken breasts under clear running water, place on cooling racks atop paper towels. I always buy the skinless fillets, somewhat thick cut, about a quarter to a half pound each.
  • 2. While chicken is dripping, spray a large frying pan(copper bottom is what I use)with non-stick cooking spray. Heat pan over medium heat until a few drops of water sizzle and evaporate when sprinkled on the surface. Add the drained chicken pieces and sear on each side until nicely browned. Add the stick of butter, cut into several chucks if desired and allow to melt,coating the chicken pieces by moving them about and turning them carefully over a few times. Lower heat to low, sprinkle cinnamon to taste and once more move chicken pieces around, turning carefully to coat evenly. When butter begins to bubble slightly, lower heat a bit more and cover, cooking until chicken is very tender(can be cut with a fork). Turn and move chicken pieces around every 10-15 mins. until cooked to taste.
  • 3. When ready to serve, remove chicken pieces and place in serving dish of your choice, carefully pour cinnamon butter over the chicken. Can be served with rice and hot vegetables or salad, rolls, condiments of choice. Eat and enjoy!


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.




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