Best 20 Cinnamon Chicken Recipes

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Indulge in a culinary journey with our diverse collection of delectable cinnamon chicken recipes. From the classic Baked Cinnamon Chicken that tantalizes with its crispy, cinnamon-infused skin to the savory goodness of Chicken Teriyaki with Cinnamon, each dish offers a unique symphony of flavors. Embark on a taste adventure with our aromatic Cinnamon Chicken Curry, an Indian-inspired dish that marries succulent chicken with a blend of warm spices. For those who prefer a zesty kick, our Piri Piri Chicken with Cinnamon packs a punch with its fiery marinade. Explore the lighter side with our refreshing Grilled Chicken with Cinnamon and Honey, where the sweetness of honey harmonizes with the warmth of cinnamon. And for a comforting one-pot meal, our Slow Cooker Cinnamon Chicken with Apples and Sweet Potatoes delivers tender chicken amidst a medley of sweet and savory flavors. No matter your preference, our curated selection of cinnamon chicken recipes promises an unforgettable culinary experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

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

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups dry sherry
1 teaspoon cinnamon
1/2 cup honey
1/4 cup lemon juice
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 frying chicken, 2 1/2 to 3 pounds, cut into pieces
2 tablespoons vegetable oil

Steps:

  • In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
  • To cook, preheat the oven to 350 degrees.
  • Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
  • Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
  • Bake about 20 minutes and serve.

CINNAMON RAISIN CHICKEN



Cinnamon Raisin Chicken image

Orange juice and cinnamon lend a pleasant spicy taste to these quick-cooking boneless skinless chicken breasts from Connie Moore of Medway, Ohio. "I frequently serve this unusual combination over rice with broccoli or green beans on the side," she notes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup chopped onion
3 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup orange juice
1/4 cup raisins

Steps:

  • In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.

Nutrition Facts : Calories 232 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

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.

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

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.

Nutrition Facts : Calories 557.8 calories, Carbohydrate 37.1 g, Cholesterol 139.5 mg, Fat 26.8 g, Fiber 0.5 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 225.2 mg, Sugar 32 g

BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE



Baked Chicken Breasts in Cinnamon-Tomato Sauce image

A delicious and nutritious way to eat chicken breasts! Since this makes a lot of sauce too, it's really great served over brown rice, garlic mashed potatoes--or my favorite, polenta! Top with a grating of Romano or Asiago cheese just before serving for the best results!

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 3

Number Of Ingredients 17

1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon cumin
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
3 (5 ounce) skinless, boneless chicken breasts
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, minced
1 stalk celery, minced
1 (8 ounce) package fresh mushrooms, sliced
½ cup dry white wine
1 (6 ounce) can tomato paste
½ cup low-sodium chicken stock

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.
  • Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.
  • Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.
  • Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 372.4 calories, Carbohydrate 22.6 g, Cholesterol 80.5 mg, Fat 13.2 g, Fiber 5.3 g, Protein 35.9 g, SaturatedFat 2.5 g, Sodium 1050 mg, Sugar 11.5 g

CINNAMON-RUBBED CHICKEN



Cinnamon-Rubbed Chicken image

I got this idea from a long-ago TV show (Little House on the Prairie) and used what I had in my kitchen to make the rub. My husband likes it a lot.

Provided by robski

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h20m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon lemon pepper
½ teaspoon garlic powder
½ teaspoon ground dried thyme
2 pounds bone-in chicken pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 13x9-inch baking dish with aluminum foil.
  • Stir olive oil, cinnamon, salt, lemon pepper, garlic powder, and thyme together in a small bowl; rub onto chicken to coat. Arrange coated chicken pieces into a baking dish with the skin side down.
  • Bake in preheated oven for 35 minutes, turn, and continue cooking until the chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven, cover loosely with aluminum foil, and rest chicken for about 15 minutes before serving.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 1 g, Cholesterol 136.7 mg, Fat 30.5 g, Fiber 0.4 g, Protein 34.3 g, SaturatedFat 6.6 g, Sodium 740.5 mg, Sugar 0.1 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 STEWED CHICKEN (CAT CORA)



Cinnamon Stewed Chicken (Cat Cora) image

Make and share this Cinnamon Stewed Chicken (Cat Cora) recipe from Food.com.

Provided by DrGaellon

Categories     Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into 8 pieces, legs, breast and thighs (2 1/2 to 3 pounds)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
5 garlic cloves, peeled
1 large yellow onion, peeled and coarsely chopped
2 cups water or 2 cups chicken broth
1 (6 ounce) can tomato paste
1 tablespoon dried Italian herb seasoning
1/2 cup grated parmesan cheese

Steps:

  • Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
  • Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
  • Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
  • Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.

CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT



Cinnamon Chicken with Couscous and Dried Fruit image

Categories     Chicken     Onion     Hanukkah     Quick & Easy     High Fiber     Dried Fruit     Winter     Cinnamon     Couscous     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

4 whole chicken legs (about 3 pounds), cut into leg and thigh pieces
2 teaspoons ground cinnamon, divided
1 teaspoon ground ginger, divided
1 tablespoon olive oil
1 cup chopped onion
3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)
1 14-ounce can low-salt chicken broth
1 cup couscous
2 teaspoons finely chopped fresh mint, divided

Steps:

  • Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
  • Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
  • Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.

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.

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

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.

Nutrition Facts : Calories 302 g, Fat 10 g, Fiber 4 g, Protein 28 g

CINNAMON NUTMEG ROASTED CHICKEN



Cinnamon Nutmeg Roasted Chicken image

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

1 chicken
1 small onion, minced
2 teaspoons sugar
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

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 AND CHICKEN STEW



Cinnamon and Chicken Stew image

This spice-infused stew is great for a brisk fall day. For the most flavor and juiciness, we cooked the chicken on the bone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 12

1 tablespoon olive oil
3 medium onions, thinly sliced
1 tablespoon minced, peeled fresh ginger
3 cloves garlic, thinly sliced
1/2 teaspoon ground cumin
2 cans (15 ounces each) chickpeas (or 3 1/2 cups fresh chickpeas)
1/2 small lemon, seeded and finely chopped, plus wedges for serving
4 plum tomatoes, coarsely chopped
3 sticks cinnamon
1 whole chicken, cut into pieces, skin removed
Coarse salt and freshly ground pepper
1/4 cup coarsely chopped cilantro, plus more for garnish

Steps:

  • Heat a large stockpot over medium heat and add oil. Add onion, ginger, and garlic. Cook, stirring frequently until onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes, and cinnamon; cook until tomatoes soften slightly, about 3 minutes.
  • Season chicken with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; add to pot. Add 1 1/2 cups water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, until chicken is cooked through, about 40 minutes. Remove chicken.
  • Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls, top with chicken. Sprinkle with cilantro and serve with lemon.

Nutrition Facts : Calories 741 g, Cholesterol 108 g, Fat 21 g, Fiber 19 g, Protein 60 g, Sodium 535 g

KOTA KAPAMA(CHICKEN STEWED IN WINE, GARLIC, & CINNAMON)



Kota Kapama(Chicken Stewed in Wine, Garlic, & Cinnamon) image

Cat Cora grew up with a Greek father and mother in Jackson, Miss., then spent time in Skopelos in the Agean islands in Greece. and has restaurants in Northern California. She is also an Iron Chef on Food Network TV. She says as a child she asked for this on her birthday, when she could pick anything she wanted to eat. She loved it so much she would bribe her younger brother to ask for it on his birthday too. From the cookbook Cat Cora;s Kitchen. If you can't find Myzithra cheese you may substitute kefalotyri, parmesan, or pecorino romano.

Provided by Sharon123

Categories     Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into 8 serving pieces (2 1/2-3 pounds)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
5 garlic cloves
1 tablespoon extra virgin olive oil
4 cups coarsely chopped yellow onions
1/2 cup dry white wine
2 cups water
1 (6 ounce) can tomato paste
1/2 cup grated mizithra cheese (may substitute Parmesan or Pecorino Romano cheese)

Steps:

  • Pat the chicken pieces dry with paper towels so they won't splatter in the pan. Mix the cinnamon, salt and pepper together in a small bowl. Rub the chicken pieces on all sides with mixture. Mince 3 of the garlic cloves, set aside.
  • Heat oil in a large, deep, 12" cast iron skillet(or stainless steel, but you want high sides-about 3") over high heat. Don't crowd the pieces in the pan or the chicken will steam rather than brown. If you need to, do in 2 batches.
  • Add the chicken to skillet and brown for 4-5 minutes on each side, moving the pieces with a metal spatula so they don't stick to the pan. When the chicken is browned nicely on all sides, remove from skillet and set aside.
  • Reduce heat to medium high and add onions and minced garlic. Cook for 3 minutes, stirring constantly, until onions have softemed and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spoon to deglaze, loosening any brown bits.
  • When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken.
  • Reduce heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. If the sauce gets too thick, thin with a little more water. Taste and adjust seasoning to your taste.
  • Great served with buttered noodles, rice, orzo, or macaroni. Sprinkle the grated cheese over the top of each serving. Enjoy!

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.

GREEK CHICKEN STEW WITH CINNAMON COUSCOUS



Greek Chicken Stew With Cinnamon Couscous image

I was hesitant about trying this recipe since I'm not a fan of raisins or garbanzo beans. I'm glad I did because it is very tasty! From Sara's Secrets on the Food Network.

Provided by rickoholic83

Categories     Stew

Time 40m

Yield 8 serving(s)

Number Of Ingredients 20

3 tablespoons extra virgin olive oil
1 large onion, chopped
1 large green bell pepper, chopped
1 tablespoon garlic, minced
4 teaspoons all purpose Greek seasoning, crumbled between the fingers
1 (28 ounce) can crushed tomatoes, in puree
1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup chicken broth
2 bay leaves
1 teaspoon pepper
1 oven-roasted deli chicken, cut into serving pieces
1/2 cup kalamata olive, pitted and coarsely chopped
1 tablespoon lemon juice, freshly squeezed
2 cups chicken broth
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 (10 ounce) box couscous, plain
1/4 cup raisins
1 teaspoon cinnamon
1 tablespoon orange juice

Steps:

  • To make the stew:.
  • Heat the oil in a large stockpot over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes.
  • Add the garlic and Greek seasoning and cook for 1 minute, stirring constantly.
  • Add the tomatoes, garbanzo beans, broth, bay leaves and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently.
  • Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. (The mixture will thicken.).
  • Remove the bay leaves and discard. Stir in the olives and lemon juice and serve immediately over the couscous.
  • To make the couscous:.
  • While the stew is simmering, bring the broth, olive oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from heat.
  • When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.

ORANGE-CINNAMON CHICKEN



Orange-Cinnamon Chicken image

The flavors of orange with the surprise ingredient of cinnamon combine with chicken browned in butter to make a sumptuous yet simple dish.

Provided by CafeAmericano

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

1 ½ tablespoons butter
4 skinless, boneless chicken breast halves
1 tablespoon all-purpose flour
salt to taste
1 teaspoon ground cinnamon
½ cup orange juice
½ orange, sliced

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Melt the butter in a skillet over medium-high heat. Cook the chicken on both sides in the hot butter until golden brown on both sides, about 10 minutes; place the chicken into a shallow baking dish. Stir the flour, cinnamon, and orange juice into the skillet. Bring to boil, and cook until thickened. Season with salt to taste, then pour over the chicken breasts in the baking dish. Cover the chicken breasts with orange slices.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 200.9 calories, Carbohydrate 7.6 g, Cholesterol 78.6 mg, Fat 7.3 g, Fiber 0.9 g, Protein 25.2 g, SaturatedFat 3.5 g, Sodium 89.5 mg, Sugar 4.6 g

GREEK OREGANO AND CINNAMON ROAST CHICKEN



Greek Oregano and Cinnamon Roast Chicken image

This is taken from Tonia Buxton, a Greek / English presenter who travelled around the Greek islands presenting "My Greek Kitchen". This is a recipe that she apparently got from Crete, its very easy and tasty and great served with her recipe for Cumin Potatoes (which I've also posted) and salad.

Provided by Lou van

Categories     Whole Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

1 chicken, oven ready approx 3lb
1 large beef tomatoes, sliced into 8 pieces
1 large onion, sliced
2 tablespoons olive oil
1 1/2 teaspoons dried oregano, heaped
1 1/2 teaspoons cinnamon
salt & freshly ground black pepper

Steps:

  • Heat the oven to 180C.
  • Place chicken in a roasting dish and rub with 1 tbsp oil.
  • Place tomato slices on breast and legs.
  • Separate the onion slices and place around the chicken.
  • Season with the salt, pepper, oregano and cinnamon.
  • Drizzle remaining oil over the chicken and place in the oven for 11/2 hours or until the juices run clear.

EASY CINNAMON CHICKEN



Easy Cinnamon Chicken image

Make and share this Easy Cinnamon Chicken recipe from Food.com.

Provided by kittykat 2

Categories     Chicken Breast

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless skinless chicken breasts
1/4 cup prepared chicken bouillon
1/4 cup water (or white wine for more flavor)
1 teaspoon ground cinnamon, plus one healthy pinch
1/2 teaspoon pepper
1/4 teaspoon onion powder

Steps:

  • Sprinkle pepper on both sides of chicken breasts. Press pepper onto chicken with back of spoon.
  • Sprinkle 1/2 tsp of cinnamon on both sides of each piece of chicken, press with spoon.
  • Sprinkle onion powder on top side only, press with spoon.
  • Place chicken in 8x8 pan.
  • Combine prepared boullion, water (or wine), and remaining cinnamon.
  • Pour into botton of pan, NOT over chicken.
  • Loosely cover with foil and bake 1 hour at 350 degrees.
  • check liquid level halfway through cooking, may require more water (wine)-> additional 1/4 cup.

SPICED CHICKEN COUSCOUS WITH CINNAMON ONIONS



Spiced Chicken Couscous with Cinnamon Onions image

Provided by Jayne Cohen

Categories     Chicken     Ginger     Onion     Poultry     Sauté     Winter     Cinnamon     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

6 tablespoons olive oil
6 cups chopped onions
1 1/2 tablespoons (packed) golden brown sugar
2 teaspoons ground cinnamon
1 small onion, quartered
1/4 cup fresh lemon juice
1 teaspoon ground cumin
3/4 teaspoon ground ginger
1/2 teaspoon Hungarian sweet paprika
4 skinless boneless chicken breast halves
1 1/2 cups canned diced tomatoes, undrained
1/2 cup low-salt chicken broth
1/4 cup chopped fresh cilantro
1 10-ounce package couscous, freshly cooked

Steps:

  • Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add chopped onions and stir to coat. Season with salt. Sauté 20 minutes, stirring occasionally. Reduce heat to medium and cook until onions are very soft, stirring frequently, about 10 minutes. Stir in sugar and cinnamon; sauté until onions are brown, about 5 minutes. (Cinnamon onions can be made 1 day ahead. Cover and refrigerate.)
  • Coarsely puree quartered onion, lemon juice, cumin, ginger, and paprika in blender. Pour into heavy-duty resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate chicken for at least 30 minutes and up to 1 hour.
  • Heat 2 tablespoons oil in another large skillet over medium heat. Add chicken with marinade; cook until chicken is brown, about 3 minutes per side. Transfer to plate. Add tomatoes with juices and broth to skillet; boil until sauce thickens, about 6 minutes. Return chicken to skillet; spoon sauce over. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Transfer chicken to plate and tent with foil. Boil sauce until slightly thickened, about 3 minutes. Stir in cilantro. Season to taste with salt and pepper.
  • Rewarm cinnamon onions. Mound couscous on 4 plates. Top with chicken, sauce, and onions and serve.

Tips:

  • To ensure the chicken is evenly coated in the cinnamon mixture, use a large bowl or shallow dish for mixing.
  • If you prefer a crispy chicken, coat it in a mixture of flour and cornstarch before frying.
  • For a healthier version, bake the chicken instead of frying it.
  • Serve the cinnamon chicken with a side of your favorite dipping sauce, such as honey mustard or sweet and sour sauce.
  • Garnish the chicken with a sprinkle of chopped green onions or sesame seeds for extra flavor and color.

Conclusion:

Cinnamon chicken is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are serving it as an appetizer, main course, or party food, this dish is sure to be a hit. With its unique flavor and crispy texture, cinnamon chicken is a dish that everyone will enjoy. So next time you are looking for a new and exciting recipe to try, give cinnamon chicken a try. You won't be disappointed!

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