Cinnamon Queen Chicken recipe
Cinnamon Queen Chicken is a savory, Moroccan-inspired dish that combines tender, juicy chicken with fragrant spices, dried fruits, and hearty vegetables. This dish is a gluten-free, dairy-free delight that works perfectly for family dinners, festive gatherings, and meal prepping. The rich flavors, balanced with a touch of sweetness, make it an all-season favorite that’s both comforting and nourishing.
Equipment
- 🍳 Oven – For baking at 425°F (220°C) and later reducing to 375°F (190°C).
- 🍲 Casserole dish – For baking the chicken and vegetables together.
- 🔥 Roasting pan (optional) – If using the alternative roasting method.
- 🥄 Whisk – To mix the marinade evenly.
- 🖌️ Pastry brush – For coating the chicken with olive oil.
- 🌡️ Meat thermometer – Ensures chicken is fully cooked at 165°F (74°C).
- 🥣 Large bowl – For preparing the marinade.
Ingredients
- Fresh Vegetables
- 🧅 1 medium white onion thinly sliced
- 🥕 6–8 carrots diagonally sliced into 1/8 to 1/4-inch pieces
- 🍑 4 dried apricots or plums quartered (plums preferred for vibrant color)
- Seasonings & Spices
- 🧄 4 large cloves garlic minced
- 🌿 1 teaspoon ground cinnamon
- 🌿 1 teaspoon dried cumin
- 🌶️ 1/4 teaspoon smoked paprika
- 🔥 1/8 to 1/4 teaspoon cayenne pepper adjust to taste
- 🧂 1 teaspoon sea salt plus extra for seasoning the chicken
- 🖤 1 teaspoon freshly ground black pepper plus extra for seasoning
- Protein Choices
- 🍗 8 pieces of chicken legs, thighs, wings, or breasts
- 🍗 3 lbs chicken cut into 8 pieces (breasts, drumsticks, thighs, wings)
- 🍗 4 boneless chicken breasts or thighs for a leaner option
- Marinade & Cooking Enhancers
- 🫒 1/4 cup olive oil plus extra for brushing
- 🍯 1 tablespoon honey or brown sugar
- 🍋 1 lemon juiced
- 🧈 2 tablespoons olive oil or butter
- 🍗 1 cup chicken broth or stock
- Serving Suggestions
- 🧅 1 small onion thinly sliced
- 🧄 2 cloves garlic minced
- 🍚 1 cup cooked rice quinoa, or couscous (prepared according to package instructions)
Instructions
- Preheat the Oven
- 🔥 Preheat oven to 425°F (220°C) and position the oven rack in the upper third.
- 🔥 Reduce temperature to 375°F (190°C) after 45 minutes for additional cooking.
- Prepare the Vegetables
- 🥕 In a large casserole dish, combine sliced onions, carrots, and quartered dried apricots or plums.
- 🧄 These vegetables will soak up the juices and infuse the dish with natural sweetness.
- Make the Marinade
- 🥄 In a large mixing bowl, whisk together:
- ✔️ Olive oil
- ✔️ Lemon juice
- ✔️ Chicken broth
- ✔️ Minced garlic
- ✔️ Cayenne pepper, smoked paprika, cinnamon, and cumin
- ✔️ Sea salt and black pepper
- This marinade will ensure the chicken remains tender, juicy, and full of flavor.
- Assemble the Dish
- 🍗 Place chicken pieces skin-side up over the vegetable mixture.
- 🥄 Pour the marinade evenly over the chicken and vegetables.
- Season the Chicken
- 🖌️ Use a pastry brush to lightly coat the chicken skin with extra olive oil.
- 🧂 Generously season with salt and black pepper for extra flavor.
- Baking Instructions
- 🔥 Bake for 45 minutes at 425°F (220°C).
- 🔥 Reduce temperature to 375°F (190°C) and bake for 15 more minutes.
- 🌡️ Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
- Alternative Cooking Method (Roasting Pan)
- 1️⃣ Place the chicken in a roasting pan with paprika and onion slices.
- 2️⃣ Bake for 35 minutes at 425°F (220°C).
- 3️⃣ Reduce heat to 350°F (175°C) and add 1 cup of water or chicken stock.
- 4️⃣ Cook for 50 more minutes, then serve with pan juices as a sauce.
Notes
This dish tastes even better the next day as the flavors meld together!
Oven: Warm at 350°F (175°C) for 10-15 minutes.
Microwave: Heat in short bursts, stirring occasionally.