Cinnamon Raisin Chicken Recipes

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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.

WARM CINNAMON RAISIN QUINOA



Warm Cinnamon Raisin Quinoa image

When ready to eat, place a portion of the quinoa into a bowl, drizzle with maple syrup and top with chia seeds, raisins, and nut butter.

Provided by OliveNation

Categories     Everyday Cooking     Vegan     Breakfast and Brunch

Time 30m

Yield 4

Number Of Ingredients 7

2 cups almond milk
1 cup quinoa
1 teaspoon ground cinnamon
5 vanilla beans
1 cup raisins
2 tablespoons chia seeds, or to taste
2 tablespoons ground flax seeds, or to taste

Steps:

  • Bring almond milk and quinoa to a boil in a saucepan. Add cinnamon and vanilla beans; reduce heat and simmer, stirring occasionally, until all liquid is absorbed, about 15 minutes. Remove vanilla beans from quinoa.
  • Spoon quinoa into bowls; top each with raisins, chia seeds, and ground flax seeds.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 84.6 g, Fat 6.7 g, Fiber 7.7 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 88.4 mg, Sugar 45.5 g

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

CHICKEN, ONION, AND RAISIN STEW



Chicken, Onion, and Raisin Stew image

Categories     Soup/Stew     Chicken     Onion     Tomato     Sauté     Stew     Currant     Raisin     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

1/2 cup raisins or dried currants
3 tablespoons red wine vinegar
2 pounds small boiling onions
6 tablespoons extra-virgin olive oil
6 chicken leg-thigh pieces, cut apart
1 28-ounce can diced tomatoes in juice
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 tablespoon ground coriander
1 teaspoon honey
1 teaspoon ground allspice
1 teaspoon coarsely ground black pepper
2 bay leaves
Peel of 1 small orange, removed in strips using vegetable peeler
1 cinnamon stick
1 teaspoon dried oregano

Steps:

  • Combine raisins and vinegar in small bowl; set aside. Cook onions in large saucepan of boiling water 5 minutes. Drain; cool slightly. Trim and peel onions.
  • Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-low heat. Add onions and sauté until golden, about 10 minutes; transfer to large bowl. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to same pot. Working in batches, add chicken to pot and cook over medium-high heat until golden brown, about 5 minutes per side. Add chicken to bowl with onions. Add tomatoes with juices, broth, wine, coriander, honey, allspice, and 1 teaspoon pepper to pot. Bring to boil, scraping up any browned bits. Return chicken and onions to pot. Stir in bay leaves, orange peel, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour.
  • Stir raisin mixture and remaining 2 tablespoons oil into stew. Season with salt and pepper. Transfer to shallow bowl.

CINNAMON RAISIN CHICKEN



Cinnamon Raisin Chicken image

Orange juice and cinnamon lend a pleasant spicy taste to these quick-cooking boneless chicken breasts. Good served over brown rice with broccoli or green beans. Originally from TOH's Quick Cooking magazine Nov./Dec. 1999 issue.

Provided by KristiJoy

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup chopped onion
4 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 tablespoon oil
4 boneless skinless chicken breast halves (1 pound)
1 teaspoon orange zest (optional)
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 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.

Nutrition Facts : Calories 226.5, Fat 6.6, SaturatedFat 1.1, Cholesterol 75.5, Sodium 139.7, Carbohydrate 15.3, Fiber 1.1, Sugar 10.2, Protein 26.1

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