Cinnamon Garlic Chicken
IngredientsOne 3 - 4 lb Chicken cut up. (2 breasts, 2 wings, 2 thighs, 2 legs)
4-5 Cloves chopped Garlic
1 Tbl Cinnamon
1 Tbl Garlic powder
1 Tbl Onion powder
1 Tbl Bk Pepper
1 Tbl Salt
1 Med Onion, quartered or 6 Green Onions cut in 2 1/2" pieces.
8 - 10 Garlic Cloves, cut in half
4 - 5 Med Potatos cut lengthwise then quarter each half
4 - 5 Med Carrots cut into 1 1/2 - 2 inch chunks (Try to match Potato size)
2 Stalks Celery cut into 1 1/2 - 2 inch chunks (Ditto)
Preparation
Pre heat oven to 400 degrees.
Make a rub by combining the 5 spices. Season Chicken pieces with rub on all sides and under the skin. Cover and refrigerate 30 minutes to 4 hours.
Insert some Garlic under skin of each Chicken piece. Throw remaining Garlic in with the Veggies.
In a Large Dutch Oven or Covered Baking Dish, toss Potatoes, Onion, Garlic Cloves, Carrots, and Celery with enough of the rub mixture to coat well.
Veggies should come up about half way in the pot. Add a few more of each if they don't.
Arrainge Chicken on top of vegetables cover and cook 15 minutes at 400 degrees. Lower heat to 325 and cook 45 mins longer. Remove cover during the last 15 minutes for a crispier skin. The meat should be very moist and fall of the bone.
When serving, spoon some of the bottom juice over the Veggies.
Serve with Pita or Crusty Bread. to soak up juices.
Lebanese Chicken with Rice
Ingredients
1 boiling chicken (size 16-17)
1 cinnamon stick
2 tablespoons butter
500g lean minced mutton (or use beef mince)
3 teaspoons allspice
2 teaspoons Olive Oil (to toast the nuts)
1 cup pine nuts, toasted in 1 teaspoon olive oil
2 cups water
2 cups rice, rinsed under running water
2 cups slivered almonds, toasted in 1 teaspoon olive oil
sea salt and freshly ground black pepper
pinch ground cinnamon
Preparation
Place chicken into a large pot with the cinnamon stick and cover with water. Bring to the boil, reduce heat to simmer and cook 20 minutes or until cooked through.
Remove chicken from liquid and cut flesh into bite-sized pieces, discarding skin. Strain 2 cups of poaching liquid and reserve.
Heat butter in a fry pan and add mince and allspice. Cook 6-8 minutes, stirring regularly, until well browned. Add half the pinenuts to the mince mixture.
Add reserved poaching liquid, water and washed rice.
Season lightly and simmer mixture for 20 minutes or until the liquid is absorbed.
Arrange almonds and remaining pine nuts on the bottom of a round-ring mould, sprinkling with a little ground cinnamon. Pack the chicken pieces around the sides.
Fill mould with rice mixture, pressing down firmly but carefully. Remove the mould and serve hot.
Wide Beans Chicken Stew
Ingredients1 whole chicken or 1 kg
2½ cups white butter beans or 500 g
3 tablespoons vegetable oil
1 medium onion or 150 g, chopped
5 garlic cloves, mashed
1 cup coriander leaves or 75 g, chopped
2 medium tomatoes or 300 g, peeled and cut into cubes
4 tablespoons tomato paste
2 cubes MAGGI® Chicken Bouillon
½ teaspoon ground cinnamon
Preparation
Let the chicken boil in water for 45 minutes or until it becomes tender. Remove from water and set aside to cool and reserve the chicken stock . In a different pot bring the beans to boil then cover and simmer on low heat for 2 hours or until they become tender. Strain and set aside.
Heat oil in a pot and fry chopped onions for 2 minutes or until it becomes tender then add mashed garlic and sauté for 1 minute.
Add coriander and sauté for another minute. Add tomato cubes, tomato paste, 4 cups of chicken stock and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer for 10 minutes.
Remove chicken skin and bones and flake the chicken into big flakes.
Add chicken flakes, cinnamon powder and beans to the pot. Stir a little and bring to boil then simmer on low heat for 10 minutes.
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