CINNAMON STEWED CHICKEN WITH ROASTED CORIANDER RICE
Cat Cora's Roasted Coriander Rice perfectly complements cinnamon-spiced chicken that's stewed in a hearty tomato sauce.
Provided by McCormick Gourmet
Categories Entrees,
Yield 8
Number Of Ingredients 20
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
Nutrition Facts : Calories 368 Calories
WHOLE CHICKEN ROASTED OVER RICE WITH CINNAMON
Want to shake up your routine roast chicken? Give your Sunday lunch a twist with this gorgeous recipe from The Five O'Clock Apron loaded with cinnamon, cardamom and bay leaves.
Provided by Claire Thomson
Categories Dinner, Main Course
Number Of Ingredients 1
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 NUTMEG ROASTED CHICKEN
Make and share this Cinnamon Nutmeg Roasted Chicken recipe from Food.com.
Provided by Dusty Gold
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CINNAMON ROASTED CHICKEN
This recipe was given to me by my friend, Ruth. It is simply the best chicken ever and very easy to prepare! Great for dinner parties.
Provided by rogerstx
Categories Whole Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276.6, Fat 22.1, SaturatedFat 4.8, Cholesterol 53.5, Sodium 666.4, Carbohydrate 7.1, Fiber 1.9, Sugar 4.1, Protein 13
MOIST ROASTED WHOLE CHICKEN
I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.
Provided by CarrolJ
Categories Chicken
Time 1h15m
Yield 1 whole chicken, 4-6 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 206.8, Fat 16.8, SaturatedFat 4, Cholesterol 53.5, Sodium 632, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 12.8
ROASTED CINNAMON-RUBBED CHICKEN
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
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.
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WHOLE ROASTED CHICKEN WITH WILD RICE RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory ChickenServings 4Estimated Reading Time 4 mins
- Sprinkle the chicken inside and out with salt and pepper. Put the wild rice in a saucepan and add 1 cup of the water and some salt. Bring to the boil, cover and simmer 40 to 45 minutes, or until rice is tender. Drain thoroughly.
- Meanwhile, preheat the oven to 450° F (232 °C). Put the cashews in a skillet and place in the oven. Bake, stirring often, until golden brown,5 minutes or longer. Cut the mushrooms into 1/2-inch cubes. There should be about 3 cups. Cut the livers into 1/4-inch cubes. There should be about 1/2 cup. Heat 2 tablespoons of the butter in a saucepan and add the chopped onions. Cook, stirring, until wilted.
- Add the wine and cook, stirring often, until the liquid is almost totally evaporated. Add the chicken livers and cook, stirring, until the livers lose their raw look. Stir in the cooked wild rice, cashews and 1 tablespoon of butter to the mushroom mixture. Stir to blend and let cool. Mix in soaked raisins. Stuff it in the body and in the crop with wild rice mixture.
- Truss the chicken and rub on all sides with vegetable oil. Place the chicken on one side in a roasting pan. Scatter the whole onion, neck, and gizzard around the chicken. Place the chicken in the oven and bake 25 minutes. Turn the chicken onto the other side and bake 25 minutes more. Turn the chicken breast side up and continue roasting, basting often, about 10 minutes. Reduce the oven heat to 400 °F(204 °C). Pour off the fat from the pan. Add 1 tablespoon of butter and then 1/2 cup of water, stirring to dissolve the brown particles that cling to the bottom of the pan. Return the chicken to the oven and bake 15 minutes longer.
ROASTED RICE STUFFED WHOLE CHICKEN - GIVE RECIPE
From giverecipe.com
5/5 (1)Total Time 1 hr 35 minsCategory DinnerCalories 551 per serving
- In a small bowl, combine all the ingredients. Coat all sides of the chicken with this mixture very well.
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