This dish is inspired by a chicken with cinnamon recipe my mother made when I was a child. It was one of the most popular dishes served at her favorite restaurant in Kansas City, Mo., the now-defunct Stephenson’s Old Apple Farm. Yield: 4 to 6 servings.
1/2 cup whole-wheat or all-purpose flour
1 1⁄2 tsp salt
Several twists freshly ground black pepper
1/2 tsp paprika
1 tsp ground cinnamon
1 cut-up broiler/fryer chicken, 2 1/2 to 3 pounds
Water, enough to fill a wide bowl 1 inch deep
Zest and juice of 1 lemon
2 cups whole milk
2 small cinnamon sticks (or a larger piece broken up)
Preheat oven to 425 degrees Fahrenheit. Thoroughly mix the flour with salt, pepper, paprika and cinnamon. Dip each piece of chicken in water, then coat it in the flour mixture and lay it in an ungreased 13-by-9-inch baking dish, skin side up. Sprinkle the lemon zest all over the chicken, then pour or squeeze the lemon juice over the pieces. Bake for 30 minutes, or until golden brown. Remove from the oven and reduce heat to 350 degrees. Pour milk around the chicken and add the cinnamon pieces to each end of the dish. Cover with foil and bake for another 30 minutes. The sauce will look curdled. Remove the foil and bake 5 to 10 minutes to allow the chicken to crisp. Serve with mashed potatoes, buttered noodles or rice.
Crazy about cinnamon? Check out Types of Cinnamon: Cassia and True Cinnamon.
Photo By Tim Nauman: Baked Cinnamon Chicken is similar to a favorite recipe from a defunct Kansas City restaurant.