Turkish Cinnamon Chicken

Turkish Cinnamon Chicken, Easy Rice Pilaf topped with
toasted almonds & raisins, plain yogurt and fresh mint.

1 Chicken, Cut In Pieces or 6-8 Thighs, Boneless, Skinless Breasts, or Quarters
1/4 C. Plus 2 T. Orange Juice (or other juice), Divided
2 T. Olive Oil
1 T. Cumin
1 1/2 tsp. Cinnamon
1 1/2 tsp. Paprika
1 tsp. Salt

  • Combine 2 T. Juice and all the spices in a bowl, and stir to dissolve.
  • Add the olive oil to make a slurry.
  • Add the chicken pieces and toss in the mixture to coat all sides of all pieces, and let rest for 10 minutes. 
  • Place chicken in a baking dish, skin side up, and bake at 375 degrees for 45 minutes.
  • Pour the remaining 1/4 C. Orange Juice over the chicken, and cook for another 10-20 minutes until done.
1. Several types of juice can be used, but I think orange (bottled or fresh-squeezed). does work best. It's also good with pomegranate juice, and I've also tried a cranberry blend and just whatever Juicy Juice (grape based) that I had on hand.

2. It's nice to let the chicken rest for a few minutes to take on all the spice flavors before baking, but I've been in a hurry and thrown it right into the oven and it's fine.

3. A long marinating time isn't necessary, but you can also prepare it in advance and place it in the refrigerator until ready to bake.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...