Tiffany's Lebanese Cinnamon Chicken

11/13/2014

I was in Nashville to promote my book on Glen Campbell, and I had coffee with Tiffany at a charming café, not far from her one-of-a-kind antique clothing boutique: Tiffany’s Boutique. She was absolutely lovely, and we had a great conversation about her music, her store, her career, her music, and her love of cooking. She told me amusing stories about competing on a couple of Food Network television shows, and of her passion for cooking in general. I was thrilled that she gave me this wonderful recipe for Lebanese Cinnamon Chicken. The lemons, the olives, the garlic and the exciting spices make this a sheer winner. It is a unique and flavorful change of pace chicken recipe that I highly recommend!

Ingredients:

– 1 large whole Chicken cut into pieces

Marinade / Sauce:

– 1/4 cup of Olive Oil
– 1/2 teaspoon Salt
– 1/2 teaspoon ground Black Pepper
– 1/4 cup of chopped Fresh Garlic
– 1/2 cup of Fresh Lemon Juice
– 1/3 cup sliced Kalamata Olives
– 2 medium chopped Onions
– 1 teaspoon Ground Cinnamon
– 1 teaspoon Paprika
– 1 teaspoon Cayenne Pepper
– 1 teaspoon Cumin Seeds

Garnish:
– 1/2 cup coarsely chopped Parsley

Directions:

Preheat oven to 425 degrees Fahrenheit. Place cut pieces of chicken in a large casserole dish.

In a separate bowl add all of the marinade / sauce ingredients: olive oil, salt, ground black pepper, chopped garlic, fresh lemon juice, Kalamata olives, ground cinnamon, paprika, cayenne pepper, and cumin seeds.

NOTE FROM TIFFANY: “If you like a spicier recipe, like I enjoy, simply add two teaspoons of cayenne pepper, and two teaspoons of ground cinnamon.”

Stir the marinade / sauce ingredients together, and pour them over the chicken pieces. Using the baking dish lid, or a sheet of aluminum foil, cover the coated chicken, and put the baking dish in the preheated 425 degree oven. Bake covered for 45 minutes.

After the 45 first cooking time, remove the cover or lid from the chicken, lower the oven temperature to 375 degrees Fahrenheit, and continue to bake uncovered for 15 more minutes, or until the chicken is golden brown. Place the chicken on a platter and sprinkle chopped parsley on top of it prior to serving.

NOTE FROM TIFFANY: “Serve this over cooked couscous or rice.”

NOTE FROM MARK: I made this incredibly chicken dish of Tiffany’s for a dinner at my sister’s home, and everyone absolutely loved it. The olives, the onion and the garlic give it a savory vegetable note, and the surprising mix of cinnamon, cayenne pepper, and cumin seed add exciting bursts of spicy flavor throughout. I made couscous with this dish as Tiffany suggested, and it really is necessary to get all of the tangy sauce that the lemon juice, olive oil and Kalamata olives provide. The second time I made it, I served it with noodles, and the results were equally excellent. This recipe is a sure-fire classic, perfect for a dinner party, and so easy to make!

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Mary Wilson is the star of the most famous female singing group in history: The Supremes. Mark Bego is the author of over 60 books on rock & roll and show business. Mark and Mary have been friends for over 40 years. They have worked together, traveled together, and more importantly: cooked together. These leeks are just one of many delicious things that they have up their sleeve. They are also working on their own brand of barbecue sauce they are planning on marketing. (Photo: Mark Bego Collection)

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