This time I tried to make something very rich, so I came up with a chicken with cinnamon recipe that was kind of out of the ordinary. It’s actually spicy, yet warm and delicious. The best part about this dish is that it’s very easy to cook – you won’t need many ingredients or spices and besides chicken itself, there’s nothing too fancy here or hard to find. This is the simplest recipe for cinnamon chicken ever!
This Cinnamon Chicken recipe is deliciously savory with a surprising burst of flavor! Shop your pantry and use what you have on hand to make a full meal. Use for weekly meal prep with various sides.
Suitable for Gluten Free, Low Carb, Keto, Whole30 and Paleo diets. Post includes Weight Watchers points.
This cinnamon chicken recipe is simple and inexpensive but loaded with complex flavors for a sweet and savory main dish that your whole family will love.
Cinnamon is the star of this dish and makes this chicken recipe so warm and comforting. It’s a spice you already have on hand, and it’s not just for baking!
This recipe is perfect for a chilly fall or winter day especially as it is so easy to make. Yeap, totally winning at this cooking thing.
QUICK COOKING CINNAMON CHICKEN
Not only is this a flavorful recipe, but it’s also quick-cooking. You can have this dish on the table in under an hour, which is great because your time is just as important as your money.
Just as delicious as this creamy Marry Me Chicken, quick to make Chicken Florentine and family loved Honey Garlic Chicken Tenders.
This cinnamon chicken pairs well with your favorite veggie and can be served with rice, potatoes, couscous, or quinoa, so it’s versatile enough to go with whatever you have in your pantry.
WHY MAKE THIS RECIPE
- New Use for Ingredients – Cinnamon is common in holiday baking. Now you can use it all year, even in savory dishes.
- Flavorful – The complex flavors of this dish are surprisingly delicious.
- Versatile – The chicken pairs well with many different sides, so you can make use of what you have on hand.
- Quick-Cooking – Get this soul-warming meal on the table in under an hour.
- Budget-Friendly – Chicken thighs are an excellent choice for a low-cost meal plan.
You only need a few ingredients to make this delicious recipe.
- Chicken Thighs – Chicken thighs are juicy and flavorful and are often less expensive than other chicken cuts. If you prefer, you can buy a whole chicken and cut it into pieces. You can also use all wings, all legs, all breasts, or a combination.
- Sweetener – You can use honey or real maple syrup.
- Spices – Add a bit of cumin to make this Morrocan-style cinnamon chicken.
- Garlic – This recipe doesn’t specifically call for garlic, but it’s a great addition if you have some on hand.
- Chicken Broth – Chicken broth has lots of flavors but you can use veggie broth or even water.
- Onions – Use white onion or red onion to your preference.
- Seasoning – Use salt and pepper to complete this.
- 1 1⁄2cups apple juice (or half juice and half sherry wine)
- 1⁄4cup honey
- 1⁄4cup lemon juice, freshly squeezed
- 1tablespoon garlic, minced
- 1teaspoon cinnamon
- 1teaspoon kosher salt
- 1teaspoon fresh ground black pepper
- 3lbs chicken pieces (8 pieces total)
- 2tablespoons canola oil, approximately
- 1lemon, for garnish, cut into wedges
- 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-Spiced Moroccan Chicken
This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cumin
- 1 tablespoon ground turmeric
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 4 boneless, skinless chicken breast halves
- 2 tablespoons light olive oil
- 2 medium Granny Smith apples, peeled and chopped into small cubes
- 1/2 cup whole dates, pitted and sliced
- Step 1Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
- Step 2Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
- Step 3Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.
If you have time, marinate the chicken in the spices overnight, which will enhance the flavor. You can also substitute golden raisins for the dates. Serve this dish with couscous or brown rice.