Greek Cinnamon Chicken Recipes

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.

Steps:

• Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it's not cooked through at this point, that's O.K.)
• Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.
• Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.
• Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.

Steps:

• Season the chicken pieces with salt and pepper. Heat the butter in a large frying pan and brown the chicken on all sides. Add the onions and stock; simmer 45 minutes. Sprinkle with cinnamon.
• Bring the garlic, wine, and tomatoes to a boil in a saucepan; stir in the tomato paste and celery. Season with salt and pepper and boil 15 minutes; Add the parsley.
• Boil the noodles in salt water in another saucepan for 10 minutes OR until they are done, rinse with cold water, and drain.
• To serve, mix the noodles with half of the cheese and place on a serving dish. Arrange the chicken on the bed of noodles. Pour the sauce on top of the chicken and sprinkle with the remaining cheese. 4 to 6 servings.
• Classic Cuisine.

Steps:

• Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
• Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
• Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
• When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
• Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.

Steps:

• Pour 3/4 cup vinaigrette into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for up to 4 hours. Cover and refrigerate remaining vinaigrette for basting., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn and baste with some of the reserved vinaigrette. Grill or broil 4-5 minutes longer or until a thermometer reads 165°, basting occasionally. , Squeeze lemon wedges over chicken. Sprinkle with tomatoes and cheese.

Steps:

• Chop the onion for this recipe along with the onion for the rice dish.
• Heat a nonstick skillet until it is very hot. Reduce the heat to medium high, and add oil.
• Add all the onion, and saute until the onion begins to brown.
• Mince garlic; remove1/3 of onion from pan, and add to rice (see rice recipe). Add garlic to remaining onion, and stir.
• Wash, dry and cut chicken into bite-size chunks, and add to onion; brown chicken on both sides.
• Grate lemon rind, and add to pan with the vermouth and cinnamon and 1/4 cup chicken broth. Cover, and cook over low heat until the chicken is cooked through.
• Stir the remaining tablespoon of chicken broth into the cornstarch, and mix to a smooth paste; stir into pan. Then, add the yogurt, and stir to mix well. Season with salt and pepper.