Cinnamon chicken

In recipe on April 13, 2010 at 7:08 am

Cooking chicken freaks me out. My mom falls very much on the paranoid side of raw chicken preparation. After she prepared it, the kitchen would get cordoned off by lines of Comet or Ajax sprinkled liberally. “Don’t touch the sink,” she would hiss. “RAW chicken.”

Being vegetarian for a few years did nothing to soothe my fear of uncooked poultry. This Thanksgiving was the first time that I tackled a big ole bird by myself. I actually managed to focus less on the germ-factor…probably because I was giving a naked chicken a gynocological exam.

In short, I’m improving. But I still really appreciate chicken recipes that can be done without totally disinfecting the kitchen…or requiring me to provide interior massages.

  • 2.2 lbs of chicken pieces (drumsticks work well)
  • 1 tbsp fennel seeds
  • 1 tbsp honey
  • 2 tbsp fresh rosemary (chopped)
  • 2 tsp cinnamon
  • 3 cloves of garlic (chopped)
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tsp black pepper

Mix all ingredients. Let chicken marinate for at least a few hours. When ready to cook, preheat oven to 400 F. Back the chicken in the oven for approximately one hour until cooked through and outside is browned and almost crispy.

  1. I love this recipe.

    And in my book, no cooking experience is complete without a gynecological exam.

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