Cinnamonchicken Recipes

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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-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

CINNAMON CHICKEN



Cinnamon Chicken image

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

Provided by Dusty Gold

Categories     < 30 Mins

Time 16m

Yield 6 serving(s)

Number Of Ingredients 10

16 pieces chicken
4 tablespoons oil
2 tablespoons sliced garlic
2 teaspoons cinnamon
2 cups sherry wine
1 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup lemon juice
1/2 cup honey

Steps:

  • In large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey.
  • Add in chicken and marinate 2 hours or overnight, depending on how much time you have.
  • Preheat oven to 350 degrees.
  • Use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other.
  • Pour marinade over chicken and bake for 50 to 60 minutes.
  • Marinade will become nice and thick on the chicken.
  • Serve with some noodles and salad.

Nutrition Facts : Calories 825.4, Fat 49.6, SaturatedFat 12.8, Cholesterol 200, Sodium 573, Carbohydrate 28.7, Fiber 0.7, Sugar 24.6, Protein 51.3

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 HONEY CHICKEN



Cinnamon Honey Chicken image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 12 servings

Number Of Ingredients 7

1 1/2 cups dry sherry
2 tablespoons cinnamon
1 cup honey
1/3 cup lime juice
2 large cloves garlic, crushed
Salt and freshly ground black pepper to taste
3 3- to 3 1/2-pound chickens, cut in serving pieces

Steps:

  • Mix together sherry, cinnamon, honey, lime juice, garlic, salt and pepper.
  • Arrange chicken pieces in single layer in shallow oven-proof pans; pour over marinade, turn pieces to coat well. Refrigerate overnight, longer if desired; turn pieces occasionally.
  • Drain marinade and reserve. Bake at 350 degrees for 40 to 50 minutes, depending on the size of the pieces, basting with marinade and turning once or twice.
  • In warmer months chicken can be grilled on outdoor barbecue.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 38 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 11 grams, Sodium 976 milligrams, Sugar 23 grams, TransFat 0 grams

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