Cinnamon Orange Chicken Food

CINNAMON CHICKEN

Steps:

• 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 350°F 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 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.

ORANGE-CINNAMON CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Melt the butter in a skillet over medium-high heat. Cook the chicken on both sides in the hot butter until golden brown on both sides, about 10 minutes; place the chicken into a shallow baking dish. Stir the flour, cinnamon, and orange juice into the skillet. Bring to boil, and cook until thickened. Season with salt to taste, then pour over the chicken breasts in the baking dish. Cover the chicken breasts with orange slices.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CINNAMON CHICKEN

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.

CINNAMON ORANGE CHICKEN

Steps:

• 1. Flatten breasts to 1/4-inch thickness and sprinkle with the salt and pepper. Spray a large skillet that the chicken will fit in and spray the pan with non stick cooking oil. Place over medium heat.
• 2. Add chicken and cook 4 to 5 minutes until golden and no more pink.Add remaining ingredients cook 4 to 5 minutes to heat through. Serve sauce over chicken and rice. check out my "seasoned rice mix / pat duran"

CINNAMON ORANGE CHICKEN

Steps:

• Flatten breasts to 1/4" thickness and sprinkle with salt and pepper.
• Spray a pan large enough to hold chicken with cooking spray.
• Heat pan over medium heat until hot.
• Add chicken; cook 3-4 minutes or until done.
• Add remaining ingredients; cook 3-4 minutes or until heated through.
• Serve sauce over chicken.

CINNAMON ORANGE CHICKEN

Steps:

• Preheat oven to 350°F degrees F. Mix cinnamon, cayenne pepper, nutmeg, and flour. Dredge chicken in flour mixture.
• Place chicken in baking dish. Pour oranges juice and all over chicken.
• Bake 30 minutes, turn chicken over, and bake about 30 more minutes. Chicken should be at least 160°F.

ORANGE CINNAMON CHICKEN IN CROCK-POT

Steps:

• Place chicken into slow cooker.
• Combine all other ingredients, except flour, mix well and pour over chicken.
• Cover and cook on LOW and cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well.
• Return sauce to pot.
• Turn pot on HIGH, and cook additional half hour.

ORANGE CHICKEN KORESH IRANIAN

Steps:

• Heat sesame oil; saute chicken; remove chicken to a platter.
• Add onions to oil; add orange zest, cinnamon, cardamom, nutmeg, cumin, coriander, salt, and pepper; stir.
• Add chicken back; roll chicken around to coat in the spices.
• Add orange juice; bring to near boil; cook 20 minutes covered; stir occasionally so it doesn't burn.
• Cook on low until chicken becomes tender.
• Combine vinegar, lime juice, sugar, and saffron water in medium saucepan; heat for 10 minutes until hot; add orange segments; stir well.
• Add carrots, almonds and pistachio nuts to chicken mixture and cook for 15 minutes more.
• When done add lime juice mixture; stir.
• Garnish with herbs like cilantro.

ORANGE CINNAMON CHICKEN

Steps:

• Heat butter in a large skillet, and brown chicken.
• Remove chicken to the crockpot as they brown.
• Combine all other ingredients, EXCEPT flour, in skillet.
• Mix well and pour over chicken.
• Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender.
• Remove one cup of sauce from pot and combine with flour, mixing well.
• Return flour mixture to the pot.
• Turn pot on HIGH and cook and additional 30 minutes.

JAY'S ORANGE CHICKEN

Steps:

• Marinade: Slice chicken breasts in half, to make thin. Gently score down the centre of each side of the breasts and place in a large mixing bowl. Chop the oranges in half, squeezing the juice from two of them into the bowl and added the other 4 halves around the chicken. Add in the garlic and mix around with your hands. Leave overnight in the fridge to marinade.
• Add the chopped carrots and ginger to a frying pan with oil, and fry until golden.
• Take the chicken from the fridge and place on an oiled griddle or griddle pan. Cook each side untill golden.
• Serve the chicken and ginger carrots with rice.

CRANBERRY/ORANGE CHICKEN

Steps:

• Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.