cinnamon stick

Roasted {Brined} Turkey and Gravy

canola oil

Neck and giblets from turkey

butter

flour

Pan drippings from roasted turkey (about

chicken/turkey/vegetable stock

Salt and pepper

red apple, sliced (no need to core or peel)

onion, sliced

cinnamon

water

rosemary

sage

Canola oil

salt

brown sugar

vegetable stock

black peppercorns

allspice berries

ginger

heavily iced water

turkey

About 4-5 days before roasting, take the turkey...

About 4-5 days before roasting, take the turkey out of the freezer (if using a fresh turkey, you can omit this step and just keep the turkey refrigerated), and place it in a 9X13-inch pan or larger to catch any raw turkey juices and place the pan in the refrigerator to thaw.

1-2 days before roasting, combine the vegetable stock,...

1-2 days before roasting, combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate until ready to use.

The night before roasting, combine the brine, water...

The night before roasting, combine the brine, water and ice in a large bucket (5-gallon or larger). Remove the innards from the turkey and place the thawed turkey breast side down in the brine. The turkey should be fully submerged in the liquid and ice. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cool area for 8 to 16 hours. Because I live in a cold climate, I usually stick my brining turkey on the back porch or in the garage, after I have made sure it will be cool enough to keep the turkey safe from high, warmer temperatures.

Move an oven rack to the lowest position...

Move an oven rack to the lowest position and preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on a roasting rack inside...

Place the bird on a roasting rack inside a half sheet pan or roasting pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the...

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Reduce the oven temperature to 350 degrees and continue to roast for another 1 1/2 to 2 hours, until the internal temperature of the turkey is 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

For the gravy: In a medium saucepan, heat...

For the gravy: In a medium saucepan, heat the oil over medium heat until shimmering. Brown the turkey neck and giblets in the oil, turning every few minutes, until they are well browned and there are little browned bits stuck to the bottom of the pot. Remove the giblets and neck and discard. Reduce the heat to medium-low and add the butter to the pot and let it melt, stirring and scraping up the browned bits on the bottom of the pan. Add the flour and pan drippings (separate the fat from the pan drippings before adding or else the gravy will be too greasy) and stir to combine. Cook over medium-low or medium heat, stirring constantly, for 1-2 minutes, until the butter/flour mixture is golden. Slowly whisk in the broth and cook over medium heat, stirring or whisking often, for about 10-15 minutes until the gravy has thickened and is bubbly and hot. Season with salt and pepper.

Pilau rice is so easy to make and a great recipe for adding a powerful flavour to your rice. Perfect served with chicken, lamb or beef spiced

Pilau rice

cumin seeds

1tbsp ghee or oil

onion,

cardamom pods

cloves

turmeric

basmati rice

bay leaves

cinnamon sticks, broken

This takeaway favourite couldn't be easier to make at home. Pull together a pilau rice with just a few storecupboard ingredients

Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it. Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice until everything is fragrant and soft. Adapted from Yotam Ottolenghi’s cookbook, “Ottolenghi Simple,” it makes a spectacular side dish to pan-seared meats or fish, or can be the heart of a vegetarian meal with some crumbled feta and pine nuts sprinkled on top for serving.

Baked Rice With Slow-Roasted Tomatoes and Garlic

cherry tomatoes

garlic cloves

shallots,

cilantro stems,

thyme leaves

cinnamon sticks

fine sea salt, more as needed

Black pepper, as needed

olive oil

cilantro leaves, roughly chopped

In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.

Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.

Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.

Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Lemon-spiced chicken with chickpeas

sunflower oil

chicken breasts,

cinnamon stick, broken

tsp coriander

tsp cumin

lemon

can chickpea, drained

chicken stock

bag spinach

Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

A great one-pot rice dish that still tastes great a few days later – perfect for leftovers

Chicken biryani

onion,finely

bay leaf

chicken breasts,cut into large chunks

tbsp balti curry paste

raisins

coriander,½ chopped, ½ leaves

Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.

Heat 25g butter in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">saucepan</a> and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.

Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.

Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.

Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

Chicken shawarma, a rotisserie favorite heady with spice and flavor, is usually cooked on a spit, then shaved into sandwiches and salads. But it also belongs on a bed of rice, cooked in a pan for a filling family meal that’s easy to return to again and again. White rice does a fine job rounding out this meal, and cooks quickly. But, if brown rice is more your speed, look for the sprouted short-grain variety, which cooks faster than regular brown rice and reaches al dente just as the chicken begins to split into tender morsels. (To cook the rice even faster, soak it while you marinate the chicken.) Cooking this on the stove yields crisp rice bits along the bottom of the pan, especially nice against the tender, flavorful chicken. Since even the best shawarma is only as good as its bright flavors, be generous with mint, parsley, yogurt and lime: the more, the better.

Skillet Chicken With Cumin, Paprika and Mint

lemons, juiced

garlic cloves,

black pepper

cumin

paprika

bone-in, skin-on chicken thighs (about 4)

yellow onion,

brown rice

mint,

parsley,

Plain yogurt,

Lime wedges,

Combine the lemon juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.

Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.

Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.

Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Chicken Tagine With Olives and Preserved Lemons

garlic,

saffron threads, pulverized

sweet paprika

Salt and black pepper

chicken,

extra virgin olive oil

onions,

calamata olives, pitted and halved

green olives,

flat-leaf parsley

Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.

Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.

Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls for boneless, skinless chicken thighs, which are are much less work and less time-consuming to prepare. Like most braised dishes, this one tastes even better once the flavors have had a chance to mingle, so it’s an ideal make-ahead meal. Serve it over buttered egg noodles or orzo with a showering of grated Parmesan or Greek kefalotyri cheese.

Easy Chicken Kapama

chicken thighs

Kosher salt and black pepper

unsalted butter

yellow onion, thinly sliced

garlic cloves, thinly sliced

tomato paste

tomatoes

Buttered egg noodles

herbs,

kefalotyri cheese

Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it’s not cooked through at this point, that’s O.K.)

Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.

Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.

Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.

Homemade ketchup is a great way to use up excess tomatoes from the garden

Homemade ketchup

good-size onions

celery

tbsp vegetable or olive oil

garlic

allspice

½ tsp ground black pepper

tsp celery salt

tomato purée

Tabasco sauce

white wine vinegar

golden caster sugar

Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.

Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.

Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.

Pumpkin (or Sweet Potato) In Brown Sugar Syrup

4-pound pumpkin, or 3 to 4 pounds of yams or sweet potatoes

dark brown sugar

If using a pumpkin, cut it in half, remove and discard seeds. Trim and discard stringy part. Cut each half into four sections, and each of those sections into thirds, so that each piece is about 2-by-2 inches. Do not peel the pumpkin.

In a four-quart saucepan, bring water, sugar and cinnamon to a boil. Add pumpkin pieces, and simmer until tender, about 50 minutes; do not overcook.

Transfer pumpkin to a serving platter with some of the syrup. Serve warm. Or even better, serve it the next day, when the syrup infuses the pumpkin or potatoes.

Refresh the fruit and biscuits afternoon tea situation with this delicious treat of almond biscuits with sweetened orange.

Caramel oranges with almond biscuits

oranges

(110 grams) caster sugar

(250 milliliters) orange juice

cinnamon quills

(60 milliliters) brandy

(320 grams) blanched almonds

plain flour

eggwhites

(330 grams) caster sugar, plus extra to sprinkle

tsp vanilla extract

Flaked almonds, to decorate

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

A hearty butter chicken that packs a punch of flavour.

Butter chicken

milliliters (1/2 cup) natural yoghurt

lemon juice

garam masala

chilli powder

garlic cloves, crushed

chicken breast fillets, chopped

cashews, roasted

onion, finely chopped

cardamom

Indian bay leaf* or normal bay leaf

tomato puree*

milliliters (1 cup) thickened cream

Basmati

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A4cDBzOTE6vJ-RHGC4oI9r3z4nke79BG

Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry

Top 28 cinnamon stick recipes from across the web

The most viewed cinnamon stick recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted {Brined} Turkey and Gravy

Pilau rice

Baked Rice With Slow-Roasted Tomato...

Lemon-spiced chicken with chickpeas

Chicken biryani

Skillet Chicken With Cumin, Paprika...

Chicken Tagine With Olives and Pres...

Easy Chicken Kapama

Homemade ketchup

Pumpkin (or Sweet Potato) In Brown ...

Caramel oranges with almond biscuit...

Butter chicken

Spicy Indian rice

Apple Cider and Bourbon Punch

Classic mulled wine

Slow Cooker Indian Beef

Hot Toddy

Poached pears in spiced red wine

Apricot yogurt fool

Chile-Oil Fried Eggs With Greens an...

Poached plums

Greek lamb with orzo

Maple & mustard glazed ham

Christmas red cabbage

Pear tarte tatin

The TCL Mulled Fizz cocktail recipe

Christmas Tea Warmer cocktail recip...

Glogg cocktail recipe

Top 28 cinnamon stick recipes from across the web

The most viewed cinnamon stick recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted {Brined} Turkey and Gravy

Pilau rice

Baked Rice With Slow-Roasted Tomato...

Lemon-spiced chicken with chickpeas

Chicken biryani

Skillet Chicken With Cumin, Paprika...

Chicken Tagine With Olives and Pres...

Easy Chicken Kapama

Homemade ketchup

Pumpkin (or Sweet Potato) In Brown ...

Caramel oranges with almond biscuit...

Butter chicken

Spicy Indian rice

Apple Cider and Bourbon Punch

Classic mulled wine

Slow Cooker Indian Beef

Hot Toddy

Poached pears in spiced red wine

Apricot yogurt fool

Chile-Oil Fried Eggs With Greens an...

Poached plums

Greek lamb with orzo

Maple & mustard glazed ham

Christmas red cabbage

Pear tarte tatin

The TCL Mulled Fizz cocktail recipe

Christmas Tea Warmer cocktail recip...

Glogg cocktail recipe

The most viewed cinnamon stick recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine