Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Cinnamon Chicken x 5




Source of Recipe


Jo & Millie
Jo's Cinnamon Chicken:
1 fryer chicken, skin removed
1 Tbsp. oil
4 tsp. cornstarch
1 tsp. grated orange rind
1 large lemon, juiced and grated
1/2 tsp. ginger
1/2 tsp. cinnamon
1 c. orange juice
1 c. apple juice
1/2 tsp. whole cloves
2 tsp. soy sauce
1/4 c. dried apricots

Heat oil over medium heat. Add chicken; cook until lightly browned; remove. In frying pan combine cornstarch, juice and grated rind and spices. Stir constantly until thick. Boil 1 minute. Add soy sauce.

Stir. Return chicken to pan. Add apricots; simmer 30 minutes.
- - - - - - - - - - - - - - -
CINNAMON CHICKEN:
2 chickens, cut up
1 c. flour
1/4 c. butter
1 tsp. salt
1 onion, minced
1 cinnamon stick
1/2 tsp. pepper
1/2 tsp. mace
4 c. chicken stock
1/2 c. rice
chopped parsley

Coat chicken with flour. Lightly brown in melted butter in large skillet. Season with salt. Transfer to saucepan. Saute onion in skillet until soft; spoon over chicken pieces. Tuck cinnamon stick among chicken pieces, season with pepper and mace. Pour stock over chicken; cover and simmer 30 minutes. Add rice and cook until rice is tender, about 30 minutes. Garnish with parsley. Makes 6 to 8 servings.
- - - - - - - - - - - - - - -
CINNAMON CHICKEN:
broiler chicken
flour
salt
pepper
1 Tbsp. butter
1/2 c. oil
1/2 c. minced onion
1/2 lb. quartered mushrooms
2 cloves minced garlic
1 can cream of mushroom soup
1 c. dry vermouth
1/2 tsp. tarragon
1/8 tsp. cinnamon
1 tsp. salt
1/8 tsp. ground cloves
1/8 tsp. ground pepper

Cut chicken and shake pieces in a bag with flour, salt and pepper.

Brown chicken in Dutch oven with 1 tablespoon butter and 1/2 cup oil.

Remove to plate. Pour off 1/2 of oil mixture. Saute onion, garlic and quartered mushrooms in remaining oil. Add soup, vermouth, tarragon, cinnamon, salt, cloves and pepper to mixture. Heat, stirring from bottom; when hot, add chicken. Cover and cook 1 hour on simmer.
- - - - - - - - - - - - - - -
CINNAMON CHICKEN:
4 large chicken breasts
1 large can tomatoes
small onion, grated
1/4 c. butter (1/2 stick)
2 tsp. cinnamon
1/8 tsp. saffron (optional)
dash of salt
1/3 c. honey

Put ingredients in pan. Cook on medium heat about 40 to 50 minutes.

Take out chicken and cool it. Add 1/3 cup honey and diced chicken and simmer or cook down about 15 minutes. Serve over rice.
- - - - - - - - - - - - - - -
CINNAMON CHICKEN:
4 boneless chicken breasts
1/2 c. sugar
2 tsp. cinnamon
1 c. melted butter

Preheat oven to 375 degrees. Melt butter and add sugar and cinnamon to melted butter. Place chicken breasts in shallow baking dish, pouring cinnamon mixture directly over chicken. Bake at 375 degrees for 30 to 40 minutes, garnish and serve.
~*~
When I do whole bird I double, if not triple the saucey n coat whole bird inside n out ~ take onion n 1/4 it then poke into cavity. Truss. Roast in roast pan as you would any other roaster basting w/the cinnamon saucy every 15 min's or so til done. I generally roast at 350° bout 15 min's per lb.