Cinnamon Chicken Little House on the Prairie Style - Laura and Nellie Trying to Win Almanzo
This date night disaster with Nellie Oleson, Almanzo Wilder, and of course, Laura Ingalls has been a fan favorite for decades. And with good reason. We can't help but chuckle at the mayhem Laura causes here from the Little House on the Prairie episode Back to School Part 2, Season 6, Episode 2. See a real Cinnamon Chicken recipe here the way Laura should have made it.
How to make delicious Cinnamon Chicken with Alison Arngrim (Nellie Oleson)!
Everyone remembers the hilarious Cinnamon Chicken episode on Little House On The Prairie. Well Now Alison Arngrim (Nellie Oleson from Little House On The Prairie) shows you how to make a delicious version of Cinnamon Chicken!
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Easy baked chicken with cinnamon and lemon | Food From Portugal
In this easy baked chicken we combine two ingredients that gives a special flavor to this recipe; cinnamon and lemon. Get the recipe here:
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Baked Cinnamon Chicken
YUM! Such an easy & delicious dinner!
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Stress-Free Dinner with Cinnamon Chicken!
In this episode, I'm preparing Cinnamon Chicken, Parsley Salad with Capers and Pimientos, and Blueberry Cardamom Crumble. Please be my dinner date! #recipes
Cinnamon Chicken with Roasted Sweet Potatoes
2 sweet potatoes, peeled and roughly diced
4 bone-in, skin-on chicken thighs
Olive oil
Salt and pepper
Ground cinnamon
Preheat the oven to 425F or 200C (if using convection setting, preheat oven to 400F or 200C).
Put the diced sweet potatoes and chicken thighs on a baking sheet. Drizzle olive oil over the chicken and potato morsels. Then sprinkle all with salt, pepper, and a dusting of the ground cinnamon.
Bake until the chicken and potatoes are richly caramelized -- 25-30 minutes.
Parsley Salad with Capers and Pimientos
1 bunch flat-leaved (Italian) parsley
1/2 red onion, thinly sliced into half moons
Olive oil
The juice of half a lemon
1 tablespoon (or more) capers
1 tablespoon pimientos
Cut the tender, leafy tops from the parsley, and put them on a platter. (Save and freeze the tough lower stems -- they are great for stock.) Top the parsley with the sliced onion, olive oil, lemon, capers and pimientos. Cover and refrigerate until serving time.
Blueberry-Cardamom Crumble
(This recipe is for a 2-quart baking dish.)
For the crumble topping:
1 cup (125g) flour
1 cup (180g) light or dark brown sugar, packed
1/4 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup (113g) butter, diced
For the blueberries
600g (about 3 cups) fresh or frozen blueberries
3 tablespoons cornstarch
1 teaspoon (or up to 1 tablespoon) Demerara sugar
Preheat the oven to 375F or 190C. Put the flour, brown sugar, salt and cardamom in a medium bowl. Use a fork to mix the ingredients and to break up the brown sugar.
Add the butter. Use your fingers to rub the flour mixture and the butter together until crumbly.
Put the blueberries in a large bowl. Add the cornstarch and sugar, and toss with a spatula until all the berries are coated.
Pour the blueberry mixture into a 2-quart baking dish. Top with the crumble mixture.
Bake until the blueberry juices bubble and the crumble topping turns crispy -- 40-45 minutes.
Chicken Kapama: Greek Style Braised Chicken in a Tomato Sauce
Get this recipe with exact measurements here:
Chicken Kapama: Braised Cinnamon Chicken
Serves 4-5:
1 chicken, 3-4 pounds
1 teaspoon ground cinnamon
Salt and pepper to taste
1/3 cup olive oil
1 large onion, finely chopped
3 garlic cloves, grated
2 cinnamon sticks
28 ounces canned tomatoes, unflavored and pureed
2 tablespoons tomato paste
½ to 1 teaspoon granulated sugar
1 teaspoon dried oregano
Pinch of crushed red pepper flakes, optional
2-4 tablespoons chopped fresh parsley
1-pound pasta, cooked al dente
½ cup grated Parmesan or Kefalotyri cheese, for serving
Directions
Cut the chicken into about 10 pieces. Wash and pat dry. Season both sides with cinnamon, salt and black pepper.
Heat the olive oil over medium-high heat in a pot and brown the chicken (in 2-3 batches) about 4 minutes on each side. Set the chicken aside.
Reduce the temperature to low and add the chopped onions to the pot. Cook for about 10 minutes or until very soft. Add the grated garlic and stir just until heated through.
Add the chicken with all of its juices back into the pot along with the pureed tomatoes, tomato paste, cinnamon sticks, salt, pepper, oregano, and sugar. Mix to combine.
Bring to a boil and immediately reduce to a simmer. Cover the pot with the lid and simmer for one hour.
Remove the lid and increase the heat to medium. Cook uncovered for an additional 30 minutes so that the sauce thickens. Taste the sauce and add more salt (and sugar if acidic) if needed.
Garnish with chopped parsley and serve over pasta and grated cheese.
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