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Cinnamon Spiced Chicken with Apples & Raisins

Made in a Dutch oven, this autumn-inspired dish will fill your kitchen with a delicious aroma.

Prep Time 
Cook Time 
Total Time 
Servings 
8

Ingredients 

2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken, cut into 6 to 7 pieces
1 tablespoon canola or vegetable oil
1 onion, coarsely chopped
1 Granny Smith apple, cored, peeled, and coarsely chopped
1 cup fresh orange juice
1/4 cup dark raisins
2 tablespoons minced fresh flat-leaf parsley

Instructions 

Combine cinnamon, cloves, salt, and pepper in a small bowl.

Remove and discard chicken skin. Use your fingers to rub chicken with cinnamon mixture.

Heat oil in a 4-quart saucepan or Dutch oven over medium-high heat. Add half of chicken; cook, turning occasionally, for about 5 minutes or until lightly browned on all sides. Use tongs to transfer chicken to a plate or bowl. Add remaining chicken, onion, and apple to pan; cook, turning occasionally, for about 5 minutes or until chicken is lightly browned on all sides.

Return first batch of cooked chicken to pan. Stir in orange juice and raisins.

When liquid comes to a boil; reduce heat to medium-low; cover and simmer for about 25 to 30 minutes or until chicken is thoroughly cooked.

Garnish servings with parsley.

Tips 

While the chicken is simmering, prepare basmati rice according to package instructions. Serve with prepared rice and warm pita bread.

 

Variations 

Curly-leaf parsley may be substituted if flat-leaf parsley is not available.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Primary Product 
Cuisine 
  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      224
    • Calories from Fat 
      25%
    • Total Fat 
      6g
    • Saturated Fat 
      1g
    • Total Carbohydrate 
      11g
    • Protein 
      30g
    • Sugars 
      9g
    • Cholesterol 
      94mg
    • Dietary Fiber 
      1g
    • Sodium 
      239mg
  • DAILY VALUE
    • Vitamin A 
      3%
    • Vitamin C 
      17%
    • Calcium 
      3%
    • Iron 
      9%
  • DIETARY EXCHANGES
    • Fat 
      0.5
    • Fruit 
      0.5
    • Lean Meat 
      3.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source