CHICKEN WITH CINNAMON RECIPES

Name: Cinnamon Chicken
Prep time: 1 d
Cook time: 1 h
Total time: 1 d 1 h
Yield: 4-8 serving(s)
Ingredients: 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

CINNAMON CHICKEN RECIPE - FOOD.COM

Cinnamon Chicken Recipe - Food.com 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.

Total Time 25 hours

Prep Time 24 hours

Cook Time 1 hours

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

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.

Nutrition Facts : Calories 627.9, FatContent 38.4, SaturatedFatContent 9.5, CholesterolContent 155.2, SodiumContent 586.5, CarbohydrateContent 32, FiberContent 1.2, SugarContent 27.1, ProteinContent 39.1

CHICKEN WITH CINNAMON AND DATES RECIPE - NYT COOKING

Chicken With Cinnamon and Dates Recipe - NYT Cooking image

This chicken dish was adapted from Kim Sunée, the Korean-born author of “Trail of Crumbs: Hunger, Love and the Search for Home” (Grand Central, 2008).

Provided by The New York Times

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil, plus 2 teaspoons
1/2 pound (about 2 links) merguez, spicy Italian or lamb sausage, cut in halves or thirds (casings removed, if desired)
6 to 8 skinless chicken thighs
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 large onions, thinly sliced
1 tablespoon white wine, orange juice or water
3 garlic cloves, smashed and coarsely chopped
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1 1/2 cups low-sodium chicken broth or water
1/2 cup fresh orange juice
About 1/3 cup golden raisins or currants
2 to 3 carrots, cut lengthwise and halved diagonally
12 to 15 pitted dates
1 large orange, cut into 8 wedges
2 to 3 tablespoons chopped fresh cilantro, plus additional for garnish
Pine nuts, for garnish

Steps:

Heat oven to 350 degrees. Place a large Dutch oven (or skillet, if planning to bake in a tagine) over medium-high heat, and add 1 tablespoon olive oil. Add sausage and chicken, and sprinkle with half the salt and pepper. Brown about 5 minutes. Turn, sprinkle with remaining salt and pepper, and brown again about 5 minutes. Transfer to a plate or the bottom of a tagine.
Add 1 or 2 teaspoons olive oil to Dutch oven or skillet, as needed, and add onions. Sauté until onions are softened, about 5 minutes. Add wine, and stir, scraping bottom of pan. Add garlic, ginger, cinnamon, cumin and paprika, and stir until garlic and ginger are softened and fragrant, about 3 minutes. Stir in chicken broth, orange juice, raisins and carrots. Return chicken and sausage to pot, or pour onion-carrot mixture over the chicken and sausage in tagine. Add dates and orange wedges, and stir to mix.
Cover, and bake until chicken and carrots are fork-tender, about 1 1/2 hours. Taste, and adjust seasonings as needed. Garnish with cilantro and pine nuts. If desired, serve with hot buttered couscous and harissa paste, or chutney.

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