I developed this recipe when I was doing my Lenten series on foods of the Bible. Cinnamon was a precious spice in Biblical times; it was frequently mixed with oils for anointings or used as perfume.
Cinnamon is commonly used in baked goods and sweets, but less commonly in savories. As a kid, watching “Little House on the Prairie” on TV, Almonzo, Laura’s husband, says that cinnamon chicken is his favorite meal. I believe this was purely Hollywood fiction. I recently re-read all of the Little House books and there is no mention of this dish. On-line, however, there are recipes involving cider vinegar and honey, which claim to be the Little House cinnamon chicken. I have not tried them, but at some point, I might.
My version of cinnamon chicken has more Moroccan leaning seasonings, and includes cumin and saffron, which are also Biblical spices. This dish has complex flavors and smells AMAZING. It is terrific served with focaccia bread or over couscous.
Cinnamon Chicken
Ingredients
Instructions
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combine ginger, cumin, cayenne, turmeric and cinnamon in a small bowl and set aside.
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Remove chicken breasts and set aside. Add the olive oil to the pan and let it heat. Add the onion and cook on medium-high heat for a few minutes, stirring frequently until the onions start to get translucent. Add the spice mixture and cook for a minute or two. Add the saffron and continue to cook for 2-3 minutes more.
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In a large, heavy saute pan, melt butter on medium-high. Add chicken breasts and cook chicken for about four minutes on each side, until they are nicely browned.
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Shred the meat and serve with focaccia or over couscous for an elegant dinner. Serve with a nice zinfandel or syrah--enjoy!
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Add the chicken stock and heat until boiling. Add the chicken breasts back to the pan, cover and reduce heat to simmer. Cook for about 30 minutes, checking every so often, until the meat is cooked through and tender.
