Chicken with cinnamon: the recipe for a golden and tasty second course

Chicken with a cinnamon is a simple and original second dish to cook in a pan; a way to bring to the table a really tasty dish, with a slightly spicy flavor. Cinnamon is a spice that is usually used in sweet preparations but, especially in Indian cuisine, it is often used in combination with second courses of meat. In our recipe we used chicken legs, but you can also choose the upper legs or chicken breast, based on your availability; in any case, the chicken will be soft and juicy, never stringy. In addition to cinnamon, we also added some grated lemon zest and a bit of honey, to create a perfect harmony of flavors. So let’s see how to prepare it.

How to prepare cinnamon chicken

Brown the garlic in a very large non-stick pan with 3 tablespoons of oil (1). Add the chicken legs and brown them over high heat for a few minutes; turn them often and cook until they are golden brown on all sides. Add salt and pepper and blend with the white wine. As soon as the wine has completely evaporated, add the cinnamon, grated lemon zest and honey and mix everything. Cover with the lid (2) and continue cooking over medium heat; if it should dry out too much, add a ladle of water or broth. As soon as the chicken is cooked, lift the lid and let it brown until the cooking liquid dries. Serve your chicken with cinnamon with its delicious sauce (3).

Tips

If you don't like lemon zest and honey, you can also flavor your chicken with cinnamon with the addition of nutmeg and paprika or chilli pepper or with cloves, ingredients that go perfectly well with cinnamon. Then customize it according to your tastes and availability.

To make the dish even richer, you can also add peeled tomatoes after blending the chicken with white wine.

Preservation

You can preserve the chicken with cinnamon in the refrigerator for 2 days in an airtight container.