Cinnamon Chicken and Couscous with Preserved Lemon

I love cinnamon in savory dishes and stews.  The spring weather feels a bit too warm for a heavy slow cooked meal, so I opted for a straightforward cinnamon chicken.  This was very simple to prepare and needed no special ingredients.  Everyone, even people who rarely cook, has cinnamon in their pantry. 
I was also pleased to find an easy way to use some of those preserved lemons I made months ago.  I liked the uncomplicated lemon flavor and the simplicity in preparing this couscous. 
Cinnamon chicken recipes offer all kinds of variations.  This is a basic recipe to start with and become familiar with the concept of using what we usually consider a 'sweet' spice in a meat dish.  You can use whatever cuts of chicken you prefer.  I used skinless, boneless breasts because that's what I had in the freezer.  It's easier to cut chicken (less slimy and goopy) when it's partially frozen so I cut it into smaller portions and let it finish defrosting in the marinade overnight.  The smaller pieces cooked quickly which was a bonus!

Couscous is so quick and simple to prepare.  You really don't need a recipe.  I used 1 whole preserved Meyer lemon.  These lemons are very salty, so I washed it thoroughly in clean water and then chopped it up.  Boil the water according to package directions, then drop in the preserved lemon a moment before you add the couscous and take it off the heat.  Stir in the couscous and cover the pan to let it sit for 5 minutes.  Fluff with a fork and serve.  So.  Easy.  Next time I'll chop the lemon more finely because the large chunks are so salty.  I have cilantro and parsley in the garden, so those were used to garnish the dish. 

The chicken was so tender and juicy, which is no small feat when you're working with boneless and skinless white meat.  My little family gobbled it up and asked for more.  The cinnamon flavor is not overwhelming - it's just yummy.

Cinnamon Chicken

2-4 chicken breasts

2/3 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1 clove garlic, chopped or minced

1/2 onion, thinly sliced

2 tablespoons olive oil

splash of water

Mix all ingredients in a large bowl and marinate in refrigerator at least one hour or overnight.  Roast in a 400 degree oven 20 minutes for small pieces, longer for larger cuts or until chicken is done.  This would also work well on the grill.  Serve with preserved lemon couscous and cilantro. 

Comments

[sonya]

I think you can choose to subscribe to comments so that you'll be notified of any new comments on any post. If that doesn't seem to be an option, let me know and I'll try to figure it out.

[jennifer cantwell]

is there a way to get an email when someone responds to something i commented on? i miss your comments sometimes. anyhoo......i used them a lot in the same way i use onion and garlic......when cooking meat or any veggies. i was careful not to overcook, though. it tends to stick to my stainless steel.....but it is so good sauteed with veggies or meat (specifically chicken). i also used it when making the bacon pasta. it just adds a special kick!

[sonya]

Jennifer - what did you make with all your preserved lemons?

[jennifer cantwell]

longaberger....that is so funny! it turned out great! so delicious! i added a little preserved lemon to the chicken as well. i have used all mine up and am making more right now....they are in the frige. yum! i totally forgot to cook the asparagus, but oh well. anyhow, this was a great recipe. i will definitely make it again. patti is going to make it.....since it's so easy to get together after work! they say hey:)

[Sonya]

That is so nice! Please say hello for me and I hope it turns out well. I saw a longeberber basket the other day and thought of patti :)

[jennifer cantwell]

i'm making this for my dad and patti tomorrow when they come up for father's day! i'm going to serve it along with sauteed asparagus and tomato, cucumber (from my garden!) and basil/dill salad. i hope he likes it!

[Jehan El-Jourbagy]

I only had one breast of chicken, so we were all fighting for morsels . . . everyone seemed to enjoy it though, including Ryker, who even ate the onions. I used a regular lemon in the couscous, and I really like the result. My herb garden has oregano, thyme, parsley, chives and now cilantro, so I used parsley in the couscous as well. Thanks for the good ideas.

[Capal]

Sure! Let me make it next week, because I haven't made it in about a year, and I'll make sure of the measurments and ingredients. :)

[sonya]

How did it go Jehan?
Capal - will you share your favorite Lebanese recipe? You could be a guest blogger :)

[Capal]

Most Lebanese dishes have cinnamon in them....along with nutmeg and allspice. The Lebanese food we eat in the Gasses family never had/has cinnamon added to it but, over the years, I have researched the same dishes and most all call for cinnamon. Now I sprinkle a little in there and it gives it a nice little extra kick..you can barely taste it but you know it's there. My favorite is the national dish of Lebanon...called Kibbeh.
I also make grape leaves, stuffed squash and cabbage with it.

[Jehan El-Jourbagy]

I was thinking about dinner, feeling bad that I didn't really want to cook anything, and then checked out your post. Cinnamon chicken is currently marinating in the fridge! I'll let you know how it turns out for us.

[sonya]

What recipes have you made with cinnamon?

[Capal]

That sounds so good! I am looking forward to making it!!! I have made several Arabic recipes that call for cinnamon ....and I like to sprinkle a little cinnamon in with the coffee in the filter before it brews.