Greek Cinnamon Chicken Recipes

ROASTED GREEK CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
• Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
• Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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.

CINNAMON STEWED CHICKEN (CAT CORA)

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.

GREEK CINNAMON CHICKEN

Steps:

• Season the chicken pieces with salt and pepper. Heat the butter in a large frying pan and brown the chicken on all sides. Add the onions and stock; simmer 45 minutes. Sprinkle with cinnamon.
• Bring the garlic, wine, and tomatoes to a boil in a saucepan; stir in the tomato paste and celery. Season with salt and pepper and boil 15 minutes; Add the parsley.
• Boil the noodles in salt water in another saucepan for 10 minutes OR until they are done, rinse with cold water, and drain.
• To serve, mix the noodles with half of the cheese and place on a serving dish. Arrange the chicken on the bed of noodles. Pour the sauce on top of the chicken and sprinkle with the remaining cheese. 4 to 6 servings.
• Classic Cuisine.

CHICKEN STEW WITH CINNAMON - CHICKEN KAPAMA

Steps:

• Clean the chicken pieces , remove excess fat and pat dry with paper towels.
• Heat olive oil and butter in a large dutch oven .
• Add chicken pieces to the pot and brown (skin side down) over medium-high heat until nicely browned. You may need to do this in two batches depending on the size of your pot.
• Remove chicken from the pot and transfer to a platter. I prefer to remove and discard the skin from the chicken pieces.
• Using a large spoon, remove all but two tablespoons of the fat and oil.
• Add onions to the pot and saute until tender.
• Add garlic and sauté until fragrant, about 1 to 2 minutes.
• Add wine, tomato paste, crushed tomatoes, brandy, honey, cinnamon stick, cloves, bay leaves, salt, and pepper. Allow sauce to come to a boil and then lower heat to a low simmer.
• Return chicken to the pot (with juices) and simmer uncovered for 10 minutes.
• Cover and simmer for approximately 1 hour.
• If the sauce appears to be too thin, you can simmer uncovered in the last 10 minutes of cooking to reduce it a bit. Stir occasionally to circulate the ingredients. Serve over cooked pasta or orzo and sprinkle with grated cheese.

GREEK CINNAMON STEWED CHICKEN

Steps:

• Preboil water with sea salt. Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning. Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown. Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides. Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom. When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.

KOTA KOKKINISTI (GREEK CINNAMON CHICKEN)

Steps:

• Rinse and pat dry your chicken thighs with paper towels. Season your flour with some salt to taste. Place the chicken in a bowl and sprinkle with the seasoned flour and toss to coat the pieces.
• Heat a large pot and once hot, sear your chicken for 1-2 minutes per side. Do not touch them or try to move the pieces until ready to flip over or else they will stick and tear. You'll know they're ready to flip when they are easily movable.
• Once chicken is browned on both sides, add the wine to the pan to deglaze with a spoon or spatula - get all the brown bits off the bottom of the pan- that's the flavor.
• Next, add the olive oil and onion and gently toss around for two minutes.
• Stir in the tomatoes, paste, cinnamon, all spice, cloves, salt and pepper to taste, sugar and warm water. Bring to a boil, cover and simmer for 15 minutes. Uncover and continue to cook for another 15 minutes, stirring occasionally. Taste the sauce and adjust salt according to your palate.