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Cinnamon Chicken and Rice~Gluten and Dairy Free!

Serve this flavorful chicken over rice, couscous, or quinoa! This recipe is gluten and dairy free.



Course Main Course
Cuisine Moroccan
Keyword dairy-free recipe, easy dinner recipe, gluten-free recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Author Linda Spiker


  • 1 medium white onion peeled and sliced
  • 6-8 carrots peeled and sliced diagonally and thinly (between 1/8 and 1/4 inch)
  • 4 dried apricots or dried plums quartered (I prefer plums for the color)
  • 1/4 cup olive oil plus a little more to brush on chicken
  • 1/4 cup fresh lemon juice
  • 1 cup chicken broth
  • 1/8-1/4 teaspoon cayenne pepper depending on your taste buds
  • 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
  • 4 large cloves garlic peeled and minced
  • 8 pieces chicken bone in skin on (I prefer thighs but you can also cut up a whole chicken: 2 breasts, 2 thighs, 2 legs, 2 wings, or use whatever mix of breasts and thighs you wish)
  • Serve over rice quinoa, or couscous cooked to package instructions.


  1. Preheat oven to 425 degrees and place oven rack in upper third of oven
  2. Prepare onions, carrots and dried plums or apricots and place into a large casserole dish
  3. Whisk together all other ingredients and pour over veggies
  4. Place chicken pieces on top of veggies skin side up
  5. Use a pastry brush to brush chicken skin with olive oil and season to taste with sea salt and pepper
  6. Place in oven and cook for 45 minutes at 425 degrees, then turn oven down to 375 and cook for 15 more minutes
  7. Serve over rice, quinoa, or couscous prepared to package instructions and spoon the juices over your meal!