Cinnamon Roasted Chicken With Pasilla Pan Sauce Recipes

CINNAMON ROASTED CHICKEN

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.

CINNAMON ROASTED CHICKEN WITH PASILLA PAN SAUCE

Steps:

• Preheat oven to 350°F.
• Split chicken down back, open up, place bone side down and press firmly to flatten.
• Make two slits in skin near tail and tuck ends of legs through holes.
• Combine cinnamon, chili powder, salt and pepper.
• Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
• In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
• Drizzle 2 tablespoons olive oil over vegetables.
• Place chicken on top of vegetables and roast until chicken is done.
• Remove chicken from pan and brush with some of the pan juices.
• Keep warm.
• Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
• Transfer to blender and puree until smooth.
• Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
• Cut chicken into pieces, add back to sauce to warm.
• 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.

OVEN FRIED SOUTHERN STYLE CINNAMON HONEY CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Spray a large roasting pan lightly with cooking spray.
• Combine the flour with the salt, cinnamon, turmeric, black pepper, and a pinch nutmeg.
• Coat the chicken pieces well with the flour mixture (you can use chicken with or without skin on - it's up to you).
• Beat together the egg and milk; dredge the flour-coated chicken pieces in the egg mixture, then into the breadcrumbs.
• Arrange pieces skin side up (if using pieces with skin) in the sprayed roasting pan, making sure that the pieces are not touching each other (if possible) to ensure they bake crispy; spray chicken pieces with oil spray or sprinkle with 2 tablespoons oil and place the chicken in the oven to bake.
• While the chicken is baking, in a saucepan over medium low heat combine the butter, honey, pinches of cinnamon, and lemon juice.
• After the chicken has baked for 25 minutes, pour the butter and honey mixture generously over the pieces.
• Bake for an additional 15 minutes or until the juices run clear and the chicken is crisp and brown.
• Note: if you'd like to add a bit of kick to the recipe, you can try a pinch or two of cayenne (to taste) in the honey sauce, or perhaps some red pepper flakes!