Best 10 Cinnamon Raisin Chicken Recipes

CHICKEN WITH RAISINS

Steps:

• Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
• Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
• Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
• Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

CINNAMON CHICKEN

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.

JAMES BEARD'S FARMER'S CHICKEN

Steps:

• Pat chicken pieces dry and sprinkle with salt and pepper.
• In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
• Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
• Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
• Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
• When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.

CINNAMON CHICKEN

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

Steps:

• In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken and zest (if desired); 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.

CINNAMON RAISIN CHICKEN

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.

CINNAMON AND RAISIN SPREAD

Steps:

• Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.

SKILLET CHICKEN WITH CUMIN, PAPRIKA AND MINT

Steps:

• Combine the lemon juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.
• Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.
• Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.
• Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.

MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS

Steps:

• In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
• Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
• Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
• Stir in broth, honey, lemon zest and flour; stir to combine.
• Then add in the browned chicken; simmer covered for about 15 minutes.
• After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
• Season with salt and pepper.
• Remove the chicken to plate/s.
• Add in the chickpeas and simmer for 5 minutes.
• Pour the sauce over the chicken and serve with cooked rice.

RICE WITH RAISINS AND CINNAMON

Steps:

• Melt butter in a small saucepan.
• Add onions and garlic. Cook, stirring, until wilted. Do not brown. Add raisins, rice and almonds and stir. 2.Add broth, cinnamon, salt and pepper. Bring to a boil, stirring, and cover. Simmer 17 minutes or until rice is tender and liquid is absorbed.
• Remove cinnamon stick and serve.