Cinnamon Chicken
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.
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.
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon fresh ground black pepper
- 1/4 cup honey
- 1 tablespoon garlic minced
- 1 1/2 cups apple juice (or half juice and half sherry wine)
- 1/4 cup lemon juice freshly squeezed
- 3 lbs chicken pieces (8 pieces total)
- 2 tablespoons canola oil approximately
- 1 lemon for garnish, cut into wedges
- Carbohydrate 13.6672091813392 g
- Cholesterol 0 mg
- Fat 7.10825333334073 g
- Fiber 1.78060410413299 g
- Protein 0.573451250371207 g
- Saturated Fat 0.532804833332944 g
- Serving Size 1 1 -8 serving(s) (396g)
- Sodium 304.16173333469 mg
- Sugar 11.8866050772062 g
- Trans Fat 0.135980833339168 g
- Calories 107 calories
Step-by-step
- 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 350degreesF 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 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.
A Pinch of Nostalgia, A Dash of Spice: My Cinnamon Chicken Adventure
The aroma of cinnamon and roasted chicken always takes me back. It's not just the delicious flavors; it’s the memory of a cherished family recipe, passed down not through generations, but through a dog-eared magazine clipping. This recipe, my friends, isn’t just about chicken; it's about stories, about the unexpected connections we find in the simplest of meals. It conjures up images of cozy kitchens, warm laughter, and the comforting feeling of home. I stumbled upon this gem years ago, and it quickly became a staple in our family's repertoire. What makes this cinnamon chicken truly unique isn’t some exotic ingredient or complex technique, but rather its ability to transport you. It’s the kind of dish that whispers tales of simpler times, reminiscent of a bygone era, filled with warmth, love, and a touch of rustic charm.
This isn't your average, everyday roasted chicken. Oh no, this is something special. The blend of sweet honey, tangy lemon juice, and warm, comforting cinnamon creates a symphony of flavors that dance on your palate. The apple juice (or a delightful mix of apple juice and sherry – feel free to experiment!) adds a depth of richness, while the garlic and black pepper provide a subtle, savory kick. Each bite is a journey, a delightful escapade that starts with a hint of sweetness, followed by a warm embrace of spice, and culminating in a satisfying, savory finish. It's the kind of dish that makes you want to linger over every bite, savoring the moment and the memories it evokes.
I remember the first time I made this chicken. My kitchen was filled with the intoxicating aroma of cinnamon and roasting meat, a scent that instantly transported me to a place of comfort and nostalgia. It reminded me of Sundays spent with family, gathered around the table, sharing stories and laughter. It's amazing how a simple meal can bring back such vivid memories. And as each family member took their first bite, their faces lit up with pure joy. That, more than anything, is what makes this recipe so special. It’s not just a recipe; it's a key to unlocking happy memories and creating new ones.
Beyond the Recipe: Embracing the Journey
Cooking, for me, is more than just following a set of instructions. It's about the journey, the process of creating something delicious and meaningful. It's about experimenting with flavors, trying new things, and allowing yourself to be inspired. This cinnamon chicken is no exception. Feel free to adjust the spices to your liking, add other herbs or vegetables, or even try different types of juice or wine. The beauty of cooking lies in its versatility, its ability to adapt to your own personal tastes and preferences.
So, go ahead and embark on this culinary adventure. Create your own story with this cinnamon chicken recipe. Let the aroma fill your kitchen with warmth and joy, and allow the flavors to transport you to a place of comfort and nostalgia. And remember, the most important ingredient in any recipe is love. Happy cooking!
