Cinnamon Chicken

On Fri 20 May 2005 04:33:31a, Matthew Givens wrote in rec.food.cooking:

Quoted message said:

I'm looking for unusual recipes involving chicken. I've found one or
two cinnamon chicken reciped, but nothing that looks delicious. Both
use only a small amount of cinnamon, so I fail to see how the cinnamon
flavor can be pronounced. Does anyone have a good cinnamon chicken
reciped they have tried and can share with me?

We like this one and it has plenty of cinnamon. I found it on the web in
the early 1990s, but can't remember where.

* Exported from MasterCook *

Cinnamon Chicken

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Marinades
Poultry Robb's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Oil
1/4 c Orange juice
1/3 c Honey
2 ts Coarse-grained mustard
2 ts Cinnamon
2 Garlic cloves, crushed
1 tb Fresh lemon or lime juice
Salt & pepper, to taste
2 Chicken breast halves
Skinned and boned

Combine all ingredients in blender container. Blend until thoroughly
emulsified. Pour marinade over chicken and marinate, covered, for 6
hours or overnight, turning occasionally.

Bring chicken to room temperature 1 hour before serving. Grill breasts
for 6-10 minutes per side, depending on heat and thickness of breasts,
basting with marinade several times.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

We like this one and it has plenty of cinnamon. I found it on the web in
the early 1990s, but can't remember where.

This sounds MAH-velous! Thanks for posting it.

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

On Fri 20 May 2005 07:44:47a, Damsel wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

We like this one and it has plenty of cinnamon. I found it on the web in
the early 1990s, but can't remember where.

This sounds MAH-velous! Thanks for posting it.

Carol

It really is good, Carol. You must give it a try.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Matthew Givens said:

I'm looking for unusual recipes involving chicken. I've found one or two
cinnamon chicken reciped, but nothing that looks delicious. Both use only a
small amount of cinnamon, so I fail to see how the cinnamon flavor can be
pronounced. Does anyone have a good cinnamon chicken reciped they have
tried and can share with me?

Here are some cinnamon chicken recipes from Allrecipes.com.

These recipes are highly rated by a majority of those who have made
them.

-------------------------------------------------------------------------------

http://chicken.allrecipes.com/az/JlpnChickn.asp

Jalapeno Chicken

INGREDIENTS:

* 2 teaspoons ground cinnamon
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 2 teaspoons salt
* 1 teaspoon black pepper
* 1 whole chicken, cut into pieces
* 1 cup chicken broth
* 2 tablespoons honey
* 2 limes, juiced
* 1/2 jalapeno pepper, minced

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a
medium baking sheet.
2. In a small bowl, mix cinnamon, chili powder, cumin, salt, and
pepper. Rub chicken pieces with the mixture, and arrange on the
prepared baking sheet.
3. In a medium saucepan over medium-high heat, blend chicken broth,
honey, lime juice, and jalapeno. Cook and stir until thickened.
4. Place chicken in the preheated oven and cook about 15 minutes.
Begin basting periodically with the chicken broth mixture. Continue
cooking 30 minutes, or until the chicken is no longer pink and juices
run clear.

-------------------------------------------------------------------------------

http://chicken.allrecipes.com/az/MarysPecanCrstdChckn.asp

Mary's Pecan Crusted Chicken

INGREDIENTS:

* 2 eggs
* 1/4 cup milk
* 1/2 cup all-purpose flour
* 1 tablespoon poultry seasoning
* 1 1/2 tablespoons ground cinnamon
* 1 cup chopped pecans
* 1 pinch white sugar
* salt to taste
* ground black pepper to taste
* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch
thickness
* 2 tablespoons olive oil

DIRECTIONS:

1. In a small bowl, mix the eggs with the milk. Put aside.
2. In a medium bowl, mix together flour, seasoning, cinnamon,
pecans, sugar, and salt and pepper.
3. Dip the chicken in the egg mix, and press in the pecan mix.
4. Fry in hot olive oil until golden, about 5 minutes per side.
Check to make sure pecans don't burn. Place on paper towel to drain.

-------------------------------------------------------------------------------

http://pie.allrecipes.com/az/MedievalChickenPie.asp

Medieval Chicken Pie

INGREDIENTS:

* 1 recipe pastry for a 9 inch double crust pie
* 1 1/2 pounds chicken
* 1 egg
* 3 tablespoons white wine
* 1/8 cup dates, pitted and chopped
* 1/2 cup ground almonds
* 1/2 cup shredded Cheddar cheese
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground white pepper
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground mace
* 1 teaspoon ground cinnamon
* 1 cup chicken broth

DIRECTIONS:

1. Cut chicken into bite-sized pieces. In a saucepan, boil chicken
with chicken broth, over low heat, for about 1 hour or until done. Add
water, if necessary, to cover chicken while cooking. Drain and reserve
the broth, and place cooked chicken in a large bowl.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Add egg, white wine and 1 cup of chicken stock to the cooked
chicken. Add dates, ground almonds and cheese, then toss to mix. Add
salt, black and white pepper, cloves, ginger, mace and cinnamon. Mix
spices in. Don't worry if the filling seems wet, it will thicken as it
cooks.
4. Pour filling into pie shell. Cover with top shell and crimp to
seal edges.
5. Bake at 375 degrees F (190 degrees C) for 45 minutes to an hour.

-------------------------------------------------------------------------------

http://chicken.allrecipes.com/az/CinnmnndLimChicknFjits.asp

Cinnamon and Lime Chicken Fajitas

INGREDIENTS:

* 4 boneless, skinless chicken breast halves
* 1 tablespoon ground cinnamon
* salt and pepper to taste
* 2 large baking potatoes, peeled and cubed
* 1/4 cup canola oil
* 1 large yellow onion, chopped
* 1 large clove garlic, peeled and minced
* 1 tablespoon chopped jalapeno peppers
* 1 lime, juiced
* 12 (6 inch) corn tortillas, warmed

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place potatoes in a shallow baking dish. Drizzle with about 1/2
the oil, and season with salt. Bake 30 to 40 minutes in the preheated
oven, until tender.
3. Meanwhile, season chicken with cinnamon, salt, and pepper.
Arrange in a separate baking dish, and bake 30 minutes in the
preheated oven, until no longer pink and juices run clear. Cool and
shred.
4. Heat remaining oil in a skillet over medium heat, and saute
onion and garlic until tender. Mix in shredded chicken, jalapeno, and
lime juice. Cook until heated through.
5. Serve the chicken and potatoes in warmed tortillas.

-------------------------------------------------------------------------------

http://holiday.allrecipes.com/az/ChickenBiryani.asp

Chicken Biryani

INGREDIENTS:

* 4 tablespoons vegetable oil
* 4 small potatoes, peeled and halved
* 2 large onions, finely chopped
* 2 cloves garlic, minced
* 1 tablespoon minced fresh ginger root
* 1/2 teaspoon chili powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 2 medium tomatoes, peeled and chopped
* 2 tablespoons plain yogurt
* 2 tablespoons chopped fresh mint leaves
* 1/2 teaspoon ground cardamom
* 1 (2 inch) piece cinnamon stick
* 3 pounds boneless, skinless chicken pieces cut into chunks
*
* 2 1/2 tablespoons vegetable oil
* 1 large onion, diced
* 1 pinch powdered saffron
* 5 pods cardamom
* 3 whole cloves
* 1 (1 inch) piece cinnamon stick
* 1/2 teaspoon ground ginger
* 1 pound basmati rice
* 4 cups chicken stock
* 1 1/2 teaspoons salt

DIRECTIONS:

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry
potatoes until brown, drain and reserve the potatoes. Add remaining 2
tablespoons oil to the skillet and fry onion, garlic and ginger until
onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and
the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt,
mint, cardamom and cinnamon stick. Cover and cook over low heat,
stirring occasionally until the tomatoes are cooked to a pulp. It may
be necessary to add a little hot water if the mixture becomes too dry
and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and
stir well to coat them with the spice mixture. Cover and cook over
very low heat until the chicken is tender, approximately 35 to 45
minutes. There should only be a little very thick gravy left when
chicken is finished cooking. If necessary cook uncovered for a few
minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the
onions until they are golden. Add saffron, cardamom, cloves, cinnamon
stick, ginger and rice. Stir continuously until the rice is coated
with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the
mixture is hot pour it over the rice and stir well. Add the chicken
mixture and the potatoes; gently mix them into the rice. Bring to
boil. Cover the saucepan tightly, turn heat to very low and steam for
20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto
a warm serving dish.

-------------------------------------------------------------------------------

Rusty

Wayne Boatwright said:

On Fri 20 May 2005 07:44:47a, Damsel wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

We like this one and it has plenty of cinnamon. I found it on the web in
the early 1990s, but can't remember where.

This sounds MAH-velous! Thanks for posting it.

It really is good, Carol. You must give it a try.

I definitely will. Sounds like heaven.

Thanks again,
Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It really is good, Carol. You must give it a try.

I will try it, too. We love cinnamon, and having some more easy chicken
recipes never hurts!!

Thanks, Wayne.
Chris

On Fri 20 May 2005 09:17:44a, Chris wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It really is good, Carol. You must give it a try.

I will try it, too. We love cinnamon, and having some more easy chicken
recipes never hurts!!

Thanks, Wayne.
Chris

Enjoy!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 20 May 2005 02:33:49p, Dog3 wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

We like this one and it has plenty of cinnamon. I found it on the web in
the early 1990s, but can't remember where.

Yummm... This recipe has been filed. Sounds excellent. Whaddya' serve with
it?

Michael

Stir-fried Chinese long beans and roasted baby new potatoes.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Matthew Givens said:

I'm looking for unusual recipes involving chicken. I've found one or two
cinnamon chicken reciped, but nothing that looks delicious. Both use only a
small amount of cinnamon, so I fail to see how the cinnamon flavor can be
pronounced. Does anyone have a good cinnamon chicken reciped they have
tried and can share with me?

This recipe was given to me by a friend many years ago and I don't
know where it came from.

Cinnamon Chicken

6 or 7 chicken drumsticks (obviously you can use what you want)
1 1/2 T oil
salt & pepper
(about) 1t each ground cinnamon and cloves
1 med onion, coarsley chopped
1 large clove garlic, pressed
2 T raisins
1 T capers
1/3 C slivered almonds
3/4 C orange orange juice ( orange juice concentrate is better)

Sprinkle the chicken with salt & peper, cinnamon & cloves. Brown
chicken over med-hi heat in hot oil on one side. Add onion and
garlic.
Cook until chicken is brown all over.

Add orange juice, raisings and capers.
Cook covered until chicken is tender... about 15 minutes.
Add almonds (I toast them first); stir a minute and serve.

Matthew Givens said:

I'm looking for unusual recipes involving chicken. I've found one or two
cinnamon chicken reciped, but nothing that looks delicious. Both use only a
small amount of cinnamon, so I fail to see how the cinnamon flavor can be
pronounced. Does anyone have a good cinnamon chicken reciped they have
tried and can share with me?

This Moroccan recipe isn't "Cinnamon chicken", but one of the flavors is
cinnamon. I've made this recipe many times -- It is easy to make, and very,
very good!

Roasted Moroccan Spiced Chicken

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Moroccan Poultry, Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds Chicken
1/2 teaspoon Pepper -- fresh grind
4 garlic cloves
1/4 teaspoon Cinnamon
1 Lemon -- halved
1/4 teaspoon Cayenne pepper
1/2 teaspoon cumin -- ground
1/2 teaspoon Salt
1/2 Teaspoon Coriander -- ground
3 Tablespoon Olive oil
1/2 Teaspoon Paprika

Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves;
place garlic in cavity. Squeeze lemon into small bowl; place lemon in
cavity. Brush chicken with half of juice. Mix spices and salt and rub over
and inside chicken. Tie legs together. Heat oil in large ovenproof
skillet.

Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
chicken withpan juices. Transfer to oven, and bake until juices run clear.
Baste occasionally. Roast about 1 hour...

--
Clay Irving <[email hidden]>
Laws don't work, unless they merely codify generally accepted behavior, in
which case they are probably unnecessary.
- [email hidden]