Whole Chicken Roasted Over Rice With Cinnamon Recipes

WHOLE CHICKEN ROASTED OVER RICE WITH CINNAMON

Steps:

• 1. Preheat the oven to 180°C/gas mark 4. 2. Soak the rice in a bowl of cold water while you prepare the chicken. 3. Rub the chicken with 1 tablespoon of olive oil, a heaped teaspoon of salt and half the ground cinnamon. Put half the whole spices, 2 bay leaves and an extra pinch of salt into the chicken cavity. 4. Heat a large deep heavy-bottomed casserole pan (big enough to take the whole chicken and with a tight-fitting lid - though you can use foil if necessary) over a moderate heat and pour in the remaining olive oil. Add the chicken, breast side up. 5. Put the casserole, unlidded for the time being, into the hot oven and roast for 20 minutes per 500g. 6. Meanwhile, remove the husks from the rest of the cardamoms and grind the seeds with the remaining allspice, leaving the remaining half of the cinnamon stick whole. 7. Drain the rice and take the pan from the oven and transfer the chicken to a plate. Leave the oven on. 8. Put the pan on a low heat and add the diced onions with the rest of the spices and the remaining bay leaves. Add a pinch of salt and cook the onions in the cinnamony chicken fat and olive oil, stirring often, until soft and sweet, 8-10 minutes. 9. Add the well-drained rice to the onion mix and stir well. 10.Make a well in the middle of the rice mixture and put the chicken into it. Add the hot stock or water. Bring to a simmer, then return the pan to the oven with the lid on. Cook for about 20-25 minutes, until the liquid is absorbed and the rice and chicken are cooked (the juices should run clear). 11. Remove from the oven and allow the dish to rest for 10 minutes with the lid on - I place a clean tea towel between the lid and the chicken when resting, to absorb any excess moisture in the rice. 12.Serve with wedges of lemon to squish at the table, and give the rice and chicken a final seasoning with salt and a generous grinding of pepper.

CINNAMON STEWED CHICKEN WITH ROASTED CORIANDER RICE

Steps:

• For the Chicken, mix roasted cinnamon, sea salt and pepper in shallow dish. Coat chicken evenly with spice mixture
• Heat oil in large skillet on medium-high heat. Add chicken; cook 4 minutes per side or until golden brown. Remove chicken from skillet. Add onions and garlic to skillet; cook and stir 4 minutes or until lightly browned. Stir in wine. Bring to boil on high heat. Cook 2 minutes or until wine has evaporated, stirring to loosen browned bits in bottom of skillet
• Stir in water, tomato paste and oregano until well blended. Bring to boil. Return chicken to skillet. Reduce heat to medium-low; cover and simmer 45 minutes or until chicken is cooked through
• Meanwhile, for the Rice, heat oil in medium saucepan on medium heat. Add onions; cook and stir 4 minutes or until lightly browned. Add roasted coriander, roasted ginger and red pepper; cook and stir 30 seconds. Add water and peas; bring to boil. Stir in rice and sea salt. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Serve chicken and sauce over rice

CINNAMON ROASTED CHICKEN

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.

ROASTED CINNAMON-RUBBED CHICKEN

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 NUTMEG ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Coat a roasting pan with nonstick cooking spray.
• Place chicken in pan.
• In a small bowl, combine remaining ingredients and mix well.
• Rub mixture evenly over chicken.
• Bake 60 to 90 minutes until chicken is no longer pink and juices run clear.

SIMPLE WHOLE ROASTED CHICKEN

Steps:

• In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
• Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

MOIST ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).