Cinnamon Chicken and Rice~Gluten and Dairy Free!
When it comes to feeding a crowd this recipe is it! Whether you are feeding the family, or family and friends at a celebration, you cannot beat this Cinnamon Chicken with Rice.
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Cinnamon Chicken:
Cinnamon Chicken is an amazingly flavorful Moroccan dish. I used to teach a much more elaborate recipe in my cooking classes that required browning the chicken first and simmering the veggies in white wine before baking. But one day I was running low on time (and wine) so I popped it in the oven without browning the chicken and I used lemon juice instead of white wine and lo and behold: it was just as good (maybe better!) and the chicken was just as crispy without browning first. Win/win! Gosh I love it when a rush job actually turns into a happy accident. This meal is easy to make, beautiful, food intolerance friendly (no dairy, no gluten) quick to prep, and I have yet to meet someone that hasn’t LOVED it!
How I Do It:
I chop the onions, slice the carrots, quarter some dried plums (or apricots) and put them in a casserole dish. Then I whisk together olive oil, lemon juice, broth, garlic and spices, and pour it over the vegetables. Then I place the chicken on top of the veggies and pop in the oven and go do other things. An hour later it’s done! A stunning, meal the family practically inhales. You can serve this meal as is, or over rice, quinoa, or couscous.
Let’s Talk Chicken my Peeps…
See what I did there? Chicken, peeps…funny. Or maybe not. When it comes to Moroccan cooking, dark meat is the name of the game. If it were up to me I would use eight bone in skin on chicken thighs. But my better half prefers breasts (I am dying to make another lame joke here, but I will resist) so honoring our love and our marriage vows I appease him and add white meat. You could also use a whole chicken cut into eight pieces: 2 breasts, 2 thighs, 2 legs and 2 wings…whatever floats your boat!
Getting That Crispy Skin!
This chicken has a golden crispy skin because we place it close to the heating element and it’s incredibly tender because it literally steams from underneath as the sauce comes to a boil. I hope you love this recipe as much as we do!
What you need: a large casserole dish and a good knife!
Serve this flavorful chicken over rice, couscous, or quinoa! This recipe is gluten and dairy free.
Course:
Main Course
Cuisine:
Moroccan
Keyword:
dairy-free recipe, easy dinner recipe, gluten-free recipe
Servings: 6 servings
:
-
1
medium white onion peeled and sliced -
6-8
carrots
peeled and sliced diagonally and thinly (between 1/8 and 1/4 inch) -
4
dried apricots or dried plums
quartered (I prefer plums for the color) -
1/4
cup
olive oil
plus a little more to brush on chicken -
1/4
cup
fresh lemon juice -
1
cup
chicken broth -
1/8-1/4
teaspoon
cayenne pepper
depending on your taste buds -
1/4
teaspoon
smoked paprika -
1
teaspoon
cinnamon -
1
teaspoon
dried cumin -
1
teaspoon
sea salt
plus more to sprinkle on chicken -
1
teaspoon
freshly ground pepper
plus more for chicken -
4
large cloves garlic
peeled and minced -
8
pieces
chicken
bone in skin on (I prefer thighs but you can also cut up a whole chicken: 2 breasts, 2 thighs, 2 legs, 2 wings, or use whatever mix of breasts and thighs you wish) - Serve over rice quinoa, or couscous cooked to package instructions.
-
Preheat oven to 425 degrees and place oven rack in upper third of oven
-
Prepare onions, carrots and dried plums or apricots and place into a large casserole dish
-
Whisk together all other ingredients and pour over veggies
-
Place chicken pieces on top of veggies skin side up
-
Use a pastry brush to brush chicken skin with olive oil and season to taste with sea salt and pepper
-
Place in oven and cook for 45 minutes at 425 degrees, then turn oven down to 375 and cook for 15 more minutes
-
Serve over rice, quinoa, or couscous prepared to package instructions and spoon the juices over your meal!