Cinnamon Raisin Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN WITH RAISINS

I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.

Provided by Florence Fabricant

Categories     poultry, main course

Time 8h40m

Yield 4 servings

Number Of Ingredients 9



Chicken With Raisins image

Steps:

  • Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
  • Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
  • Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
  • Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams

1/2 cup black raisins
1/2 cup brandy
1 chicken, cut in 8 pieces
3 tablespoons walnut oil
Salt and ground black pepper
1/4 cup minced shallots
3/4 cup verjus (see note)
2 tablespoons glace de viande or de volaille (concentrated meat or chicken stock) or packaged roasted chicken base
3 tablespoons crème fraîche

CINNAMON CHICKEN

Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!

Provided by OAKBORN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 40m

Yield 4

Number Of Ingredients 6



Cinnamon Chicken image

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.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g

4 skinless, boneless chicken breast halves
1 teaspoon ground cinnamon
2 tablespoons Italian-style seasoning
1 ½ teaspoons garlic powder
3 teaspoons salt
1 teaspoon ground black pepper

CINNAMON RAISIN CHICKEN

Orange juice and cinnamon lend a pleasant spicy taste to these quick-cooking boneless skinless chicken breasts from Connie Moore of Medway, Ohio. "I frequently serve this unusual combination over rice with broccoli or green beans on the side," she notes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Cinnamon Raisin Chicken image

Steps:

  • In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.

Nutrition Facts : Calories 232 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

1/2 cup chopped onion
3 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup orange juice
1/4 cup raisins

JAMES BEARD'S FARMER'S CHICKEN

This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard's legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.

Provided by Julia Moskin

Categories     dinner, one pot, poultry, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15



James Beard's Farmer's Chicken image

Steps:

  • Pat chicken pieces dry and sprinkle with salt and pepper.
  • In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
  • Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
  • Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
  • Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
  • When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.

3 1/2 to 4 pounds bone-in, skin-on chicken thighs (or a combination of thighs and drumsticks)
Kosher salt and black pepper
1 tablespoon olive oil
1 yellow or white onion, minced
1 red bell pepper, stemmed, seeded and minced
1 tablespoon dried oregano
1 tablespoon sweet paprika
1 cup dry white wine
2 cups chicken stock
1 cup mild green olives, such as manzanilla or Castelvetrano, pitted
1/2 cup dried currants or raisins
1 tablespoon freshly grated lemon zest plus 1 tablespoon juice
1/3 cup minced fresh parsley
1/2 cup toasted sliced almonds (optional)
Cooked rice or orzo, or garlic-rubbed toast

CINNAMON AND RAISIN SPREAD

Spread this creamy, lightly sweet raisin-packed blend on bagels, crackers or bread slices. It's a real treat as a snack or with brunch.

Provided by sal

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 15m

Yield 20

Number Of Ingredients 5



Cinnamon and Raisin Spread image

Steps:

  • Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 37 calories, Carbohydrate 4.7 g, Cholesterol 2.6 mg, Fat 0.7 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 109.2 mg, Sugar 2.9 g

1 cup fat free cream cheese
1 cup cottage cheese
1 teaspoon ground cinnamon
2 teaspoons white sugar
½ cup raisins

CHICKEN, ONION, AND RAISIN STEW

Categories     Soup/Stew     Chicken     Onion     Tomato     Sauté     Stew     Currant     Raisin     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16



Chicken, Onion, and Raisin Stew image

Steps:

  • Combine raisins and vinegar in small bowl; set aside. Cook onions in large saucepan of boiling water 5 minutes. Drain; cool slightly. Trim and peel onions.
  • Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-low heat. Add onions and sauté until golden, about 10 minutes; transfer to large bowl. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to same pot. Working in batches, add chicken to pot and cook over medium-high heat until golden brown, about 5 minutes per side. Add chicken to bowl with onions. Add tomatoes with juices, broth, wine, coriander, honey, allspice, and 1 teaspoon pepper to pot. Bring to boil, scraping up any browned bits. Return chicken and onions to pot. Stir in bay leaves, orange peel, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour.
  • Stir raisin mixture and remaining 2 tablespoons oil into stew. Season with salt and pepper. Transfer to shallow bowl.

1/2 cup raisins or dried currants
3 tablespoons red wine vinegar
2 pounds small boiling onions
6 tablespoons extra-virgin olive oil
6 chicken leg-thigh pieces, cut apart
1 28-ounce can diced tomatoes in juice
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 tablespoon ground coriander
1 teaspoon honey
1 teaspoon ground allspice
1 teaspoon coarsely ground black pepper
2 bay leaves
Peel of 1 small orange, removed in strips using vegetable peeler
1 cinnamon stick
1 teaspoon dried oregano

CINNAMON RAISIN BREAD I

This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!

Provided by Faye Salisbury

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h20m

Yield 36

Number Of Ingredients 13



Cinnamon Raisin Bread I image

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  • Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
  • Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g

1 ½ cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
3 eggs
½ cup white sugar
1 teaspoon salt
½ cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

CINNAMON RAISIN CHICKEN

Orange juice and cinnamon lend a pleasant spicy taste to these quick-cooking boneless chicken breasts. Good served over brown rice with broccoli or green beans. Originally from TOH's Quick Cooking magazine Nov./Dec. 1999 issue.

Provided by KristiJoy

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Cinnamon Raisin Chicken image

Steps:

  • In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken and zest (if desired); turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.

Nutrition Facts : Calories 226.5, Fat 6.6, SaturatedFat 1.1, Cholesterol 75.5, Sodium 139.7, Carbohydrate 15.3, Fiber 1.1, Sugar 10.2, Protein 26.1

1/2 cup chopped onion
4 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 tablespoon oil
4 boneless skinless chicken breast halves (1 pound)
1 teaspoon orange zest (optional)
3/4 cup orange juice
1/4 cup raisins

SKILLET CHICKEN WITH CUMIN, PAPRIKA AND MINT

Chicken shawarma, a rotisserie favorite heady with spice and flavor, is usually cooked on a spit, then shaved into sandwiches and salads. But it also belongs on a bed of rice, cooked in a pan for a filling family meal that's easy to return to again and again. White rice does a fine job rounding out this meal, and cooks quickly. But, if brown rice is more your speed, look for the sprouted short-grain variety, which cooks faster than regular brown rice and reaches al dente just as the chicken begins to split into tender morsels. (To cook the rice even faster, soak it while you marinate the chicken.) Cooking this on the stove yields crisp rice bits along the bottom of the pan, especially nice against the tender, flavorful chicken. Since even the best shawarma is only as good as its bright flavors, be generous with mint, parsley, yogurt and lime: the more, the better.

Provided by Sarah Copeland

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 18



Skillet Chicken With Cumin, Paprika and Mint image

Steps:

  • Combine the lemon juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.
  • Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.
  • Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.
  • Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.

Nutrition Facts : @context http, Calories 887, UnsaturatedFat 34 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 860 milligrams, Sugar 13 grams, TransFat 0 grams

2 lemons, juiced
1/3 cup olive oil
6 garlic cloves, peeled and smashed
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
2 teaspoons ground paprika
1/2 teaspoon ground turmeric
1 1/2 pounds bone-in, skin-on chicken thighs (about 4)
1 yellow onion, peeled and chopped
1 1/2 cups long-grain white or sprouted short-grain brown rice
2 3/4 cups boiling water
1 cinnamon stick
1/2 cup raisins
1/2 cup chopped fresh mint, for serving
2 tablespoons chopped fresh parsley, for serving
Plain yogurt, for serving
Lime wedges, for serving

More about "cinnamon raisin chicken recipes"

CHICKEN KAPAMA: GREEK-BRAISED CINNAMON …
Web Jul 12, 2020 Instructions. Cut the chicken into about 10 pieces. Wash and pat dry. Season both sides with cinnamon, salt and black pepper. Heat …
From dimitrasdishes.com
4.4/5 (27)
Estimated Reading Time 5 mins
Servings 4
  • Cut the chicken into about 10 pieces. Wash and pat dry. Season both sides with cinnamon, salt and black pepper.
  • Heat the olive oil over medium-high heat in a pot and brown the chicken (in 2-3 batches) about 4 minutes on each side. Set the chicken aside.
  • Reduce the temperature to low and add the chopped onions to the pot. Cook for about 10 minutes or until very soft. Add the grated garlic and stir just until heated through.
  • Add the chicken with all of its juices back into the pot along with the pureed tomatoes, tomato paste, cinnamon sticks, salt, pepper, oregano, and sugar. Mix to combine.
chicken-kapama-greek-braised-cinnamon image


LITTLE HOUSE ON THE PRAIRIE CINNAMON CHICKEN
Web Jul 26, 2017 3 pounds of chicken breasts. 2 tablespoons olive oil. 1 lemon for garnish (cut in wedges) Combine the cider, honey, lemon juice, garlic, cinnamon, salt, and pepper in a large, airtight container. Add the …
From littlehouseontheprairie.com
little-house-on-the-prairie-cinnamon-chicken image


SPICED CHICKEN AND RICE WITH APPLES AND RAISINS
Web Sep 27, 2019 First, preheat your oven and grease a baking dish. Then, mix olive oil, cinnamon, cumin, salt, and pepper with the chicken thighs in a large bowl. This will ensure the chicken gets evenly coated in all the …
From bowlofdelicious.com
spiced-chicken-and-rice-with-apples-and-raisins image


CINNAMON CHICKEN - BUDGET DELICIOUS

From budgetdelicious.com
5/5 (3)
Category Dinner, Main Course
Cuisine American, Western
Published Jan 26, 2021


RECIPES WITH RAISINS | TASTE OF HOME
Web 10-Cup Cookies 38 reviews My mother used to make this easy 10-cup cookie recipe for my sisters and me. You could find one of... Pressure Cooker Chicken with Raisins and …
From tasteofhome.com


CHICKEN WITH CINNAMON-RAISIN SAUCE | CONTINENTAL | NON …
Web How to Make Chicken with Cinnamon-Raisin Sauce Heat oil briefly in a large skillet. Add onion, cinnamon, pepper and garlic. Cook over medium-high heat for 3-4 mins Stir …
From bawarchi.com


ALL THE DELICIOUS WAYS THAT YOU CAN CELEBRATE NATIONAL CINNAMON …
Web Nov 9, 2016 Using a whole loaf of cinnamon raisin bread, smear a thin layer of butter on each side of the slices, and cut into 1-inch squares. In a small mixing bowl, whisk …
From myrecipes.com


CINNAMON RAISIN CHICKEN | MENUCULTURE | TASTE THE CULTURE
Web May 1, 2019 Cinnamon Raisin Chicken large skilletmeasuring cups 1/2 cup onion (chopped)3 cloves garlic (minced)3/4 teaspoon ground cinnamon1/8 teaspoon pepper1 …
From menuculture.com


CINNAMON AND BANANA TOAST - WEANING RECIPES - START FOR LIFE
Web Method. Toast the bread in the toaster until golden brown. Meanwhile peel and slice the banana. Spread the vegetable spread evenly over the toasted bread. Cut the bread into …
From nhs.uk


THE MOST-SAVED RECIPES IN THE EPICURIOUS APP THIS WEEK
Web Jun 23, 2023 Cinnamon-Oat Peach Crisp. ... We’ve got your July Fourth spread covered with festive recipes for ribs, grilled chicken, and sides. By Joe Sevier. 37 BBQ …
From epicurious.com


CINNAMON RAISIN CHICKEN - BIGOVEN
Web Cinnamon Raisin Chicken recipe: Easy to make. Easy to make Add your review, photo or comments for Cinnamon Raisin Chicken. American Main Dish Poultry - Chicken . ...
From bigoven.com


CINNAMON RAISIN ROLL UPS | ALLRECIPES
Web 25 Pineapple Chicken Recipes for Sweet and Savory Dinners Everyone loves a pineapple cocktail or dessert, but this tropical fruit can shine in savory dishes, too! Pineapple pairs …
From allrecipes.com


10 BEST BAKED CINNAMON CHICKEN RECIPES | YUMMLY
Web Jun 21, 2023 The Best Baked Cinnamon Chicken Recipes on Yummly | Baked Jamaican Jerk Chicken, Oatmeal Raisin Skillet Cookie, Gluten-free Peanut Butter Chocolate …
From yummly.com


10 BEST CINNAMON RAISIN MUFFINS RECIPES | YUMMLY
Web Jun 18, 2023 cinnamon, cumin, coriander, olive oil, cayenne, New York (top loin) pork chops and 5 more
From yummly.com


CINNAMON-ROASTED CHICKEN WITH HARISSA SAUCE RECIPE - BON APPéTIT
Web Aug 31, 2002 Step 1 Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat …
From bonappetit.com


CINNAMON TOAST AND BANANA STICKS - WEANING RECIPES - START FOR LIFE
Web Toast the bread slices in the toaster until golden brown. Meanwhile peel and slice the banana into finger sticks, big enough for your baby to hold with the top sticking out from …
From nhs.uk


CINNAMON SPICED CHICKEN WITH APPLES & RAISINS | GOLD'N PLUMP
Web Use your fingers to rub chicken with cinnamon mixture. Heat oil in a 4-quart saucepan or Dutch oven over medium-high heat. Add half of chicken; cook, turning occasionally, for …
From goldnplump.com


Related Search