Greekoreganoandcinnamonroastchicken Recipes

Steps:

• Heat the oven to 180C.
• Place chicken in a roasting dish and rub with 1 tbsp oil.
• Place tomato slices on breast and legs.
• Separate the onion slices and place around the chicken.
• Season with the salt, pepper, oregano and cinnamon.
• Drizzle remaining oil over the chicken and place in the oven for 11/2 hours or until the juices run clear.

Steps:

• In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
• Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
• In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
• Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

Steps:

• Heat oven to 350.
• Spray 2-quart glass baking dish with cooking spray (you can easily make two smaller portions and freeze one).
• Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally.
• Stir in flour; cook and stir 30 seconds.
• Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened.
• Remove from heat; stir in cheese.
• Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives and parsley.
• Spoon into baking dish. Bake uncovered 25 to 30 minutes or until hot.
• Garnish with additional fresh parsley if desired.

Steps:

• Preheat oven to 375°F
• Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
• Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes.
• Turn chicken and transfer skillet to oven.
• Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes.
• Transfer chicken to plate; tent with foil.
• Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil.
• Remove skillet from heat, stir in couscous and 1 teaspoon mint.
• Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
• Mound couscous on platter; place chicken atop couscous.
• Sprinkle with 1 teaspoon mint and serve.

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:

• Brown chicken breasts in a large skillet over medium heat in olive oil, clarified butter or a combination until juices run clear.
• Remove chicken from pan and keep warm.
• Saute garlic in pan drippings til softened.
• Add cream soup and diced tomatoes to pan, stir to combine thoroughly.
• Add Italian seasoning and cinnamon.
• Adjust seasonings, more or less of each, to your family's tastes.
• If you intend to freeze the dish for later, go lightly on the seasonings as the flavors usually intensify with freezing.
• Bring to a boil then reduce heat, cover and simmer for 10-20 minutes.
• Meanwhile, prepare pasta according to package directions.
• Add chicken on top of sauce.
• Top each breast with shredded cheese.
• Cover and heat until cheese is melted.
• Place pasta on a platter, top with sauce and chicken breasts.
• Pass parmasan cheese at table.
• The sauce is very, very good made fresh but is fantastic when reheated, making it a great make-ahead dish.
• Follow the directions below.
• Freezer directions: Cool sauce and chicken (do not put mozzarella on chicken breasts at this time!).
• Place sauce and chicken breasts, without mozzarella, in freezer bag.
• Remove air, seal, label, date and freeze.
• Keep pasta and mozzarella on hand for serving day.
• To serve, thaw sauce and chicken.
• Reheat on medium-low to medium heat until chicken is hot throughout.
• Proceed with recipe as directed above.
• Alternately, sauce and chicken may be reheated in the microwave at 50% power.

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.

Steps:

• Add first nine ingredients to bread machine in the order recommended by its manufacturer.
• Process on the basic bread cycle.
• When the bread cycle completes, brush the lemon juice on top of the bread while it's still in the machine.

Steps:

• In large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey.
• Add in chicken and marinate 2 hours or overnight, depending on how much time you have.
• Preheat oven to 350 degrees.
• Use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other.
• Pour marinade over chicken and bake for 50 to 60 minutes.
• Marinade will become nice and thick on the chicken.
• Serve with some noodles and salad.

Steps:

• Preheat oven to 375 degrees F.
• Place baking pan (no glassware) on stove top, heat slightly to melt enough of the shortening to cover bottom about 1/8" DO NOT CONTINUE TO HEAT PAN!
• Place chicken thighs side by side, skin side up in pan Brush top of each piece of chicken with some of the melted shortening Sprinkle a small amount of lemon juice over entire contents of pan Sprinkle a small amount of lemon pepper on top of each chicken piece Repeat same step again, but using the garlic salt Now cover each piece with small amount of oregano (amount used, depending on your taste) Place approx 1/8" pat of butter on each piece Bake uncovered in a 375 degree F oven for 45-50 minutes Remove pan from oven--turn on broiler--place in broiler and broil only long enough to make top of each piece be nice and crispy (this step is fairly fast, so do not leave chicken alone for very long--check frequently!) NOTE: I have found solid-Crisco shortening to give a much better taste to this recipe than most liquid veg oils NOTE: Using a skinless thigh (to reduce fat) will greatly degrade the final taste and results for this recipe.
• NOTE: Chicken legs may also be used in combination with the thighs for this recipe.

Steps:

• Preheat oven to 350 degrees.
• Coat a roasting pan with nonstick cooking spray.
• Place chicken in pan.
• In a small bowl, combine remaining ingredients and mix well.
• Rub mixture evenly over chicken.
• Bake 60 to 90 minutes until chicken is no longer pink and juices run clear.