Cinnamon Chicken and Rice~Gluten and Dairy Free!
Serve this flavorful chicken over rice, couscous, or quinoa! This recipe is gluten and dairy free.
Ingredients
- 1 medium white onion peeled and diced
- 8 carrots, peeled and sliced diagonally, 1/4 inch thick
- 4 dried plums, quartered
- 8 pieces chicken, bone in skin on (you can use one whole chicken cut up, or 8 thighs, or 8 breasts or a combo of the two)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4-1 teaspoon cayenne pepper, depending on how hot you like it
- 1/4 teaspoon smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon dried cumin
- 1 teaspoon sea salt, plus more to sprinkle on chicken
- 1 teaspoon freshly ground pepper, plus more for chicken
- 6 large cloves garlic,peeled and minced
- Serve over rice quinoa, or couscous cooked to package instructions.
- 1/4 cup chopped flat leaf parsley, for garnish
Instructions
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Preheat oven to 425 degrees and place oven rack in upper third of oven
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Prepare onions, carrots and dried plums and place into a 9x13 casserole dish. Place chicken pieces on top of vegetables, skin side up
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Whisk together all other ingredients (except parsley) and pour over chicken and veggies. Season chicken generously with sea salt and freshly ground pepper. Cover dish with lid or foil.
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Place in oven and cook for 45 minutes at 425 degrees, then remove lid (or foil) and turn oven temp down to 375 and cook for 15 more minutes, until chicken is golden
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Garnish with parsley and serve over rice or couscous prepared to package instructions and spoon the juices over your meal. Enjoy!
Recipe Notes
If your oven doesn't brown the chicken, turn to broil the last few minutes of cooking.