Type what you have

Ingredients

• ✓ cinnamon
• spaghetti
• tomato sauce
• tomato paste
• vegetable oil
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.
3. 3 Bake in preheated oven for 1 hour, or until top is crunchy.

By Mike

Ingredients

• ✓ cinnamon
• olive oil
• onion
• garlic
• salt
• tomato
• green bean
• sugar

Instructions

1. 1 Heat olive oil in a skillet over high heat; cook and stir onion, garlic, and salt in the hot oil until onion is softened and browned, about 15 minutes.
2. 2 Mix tomatoes and green beans into onion mixture. Add sugar and cinnamon to mixture; bring to a boil, lower heat to medium-low, cover, and simmer until green beans are tender, 20 to 25 minutes.

By luv2trvl2it

Ingredients

• ✓ cinnamon
• chicken breast
• greek yogurt
• garlic
• lemon juice
• oregano
• salt
• nutmeg
• clove

Instructions

1. 1 Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2. 2 Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.

By Rebekah Rose Hills

Ingredients

• ✓ cinnamon
• cracked wheat
• ground beef
• onion
• lemon juice
• salt
• black pepper
• butter
• pine nut

Instructions

1. 1 Soak wheat in a bowl of warm water until water is slightly absorbed, about 25 minutes. Drain and squeeze out excess moisture.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking dish.
3. 3 Mix soaked wheat, ground beef, onion, lemon juice, cinnamon, salt, and black pepper together in a bowl. Spread mixture in the prepared baking dish; top with butter and pine nuts.
4. 4 Bake in the preheated oven until ground beef is no longer pink, about 25 minutes. Turn on oven's broiler; broil until top is browned, 5 minutes.

By sexxxi_shawty

Ingredients

• ✓ cinnamon
• butter
• ground beef
• salt
• allspice
• black pepper
• chicken broth
• long grain white rice
• butter
• pine nut

Instructions

1. 1 Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and season with salt, allspice, cinnamon, and black pepper. Cook and stir until beef is browned and crumbly, 7 to 10 minutes.
2. 2 Stir chicken broth and rice into beef in the saucepan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.
3. 3 Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.
4. 4 Mix pine nuts into beef-rice mixture before serving.

By SGEORGE952

Ingredients

• ✓ cinnamon
• ground beef
• ground lamb
• onion
• pine nut
• salt
• black pepper
• lemon juice
• puff pastry
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Stir in ground beef, ground lamb, onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in lemon juice. Taste and adjust the seasonings. Let the meat mixture cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
4. 4 Roll out thawed pastry sheets to about 1/8 inch thick. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
5. 5 Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By LauraG

Ingredients

• ✓ cinnamon
• vegetable oil
• red onion
• chicken
• water
• pomegranate juice
• walnut
• cardamom
• butternut squash
• saffron
• salt

Instructions

1. 1 Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
3. 3 Preheat the oven to 325 degrees F (65 degrees C).
4. 4 Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
5. 5 Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

By PFEIFFER

Ingredients

• ✓ cinnamon
• olive oil
• onion
• salt
• red lentil
• water
• collard green
• garlic
• cumin
• lemon juice

Instructions

1. 1 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils and cook for 1 minute. Pour in water, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are tender, about 15 minutes.
2. 2 While the lentils are cooking, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add collard greens and cook until wilted, about 10 minutes.
3. 3 When lentils are tender, stir in collard greens, garlic, cumin, and cinnamon; simmer for 10 minutes.
4. 4 Stir in lemon juice before serving.

By cook

Ingredients

• ✓ cinnamon
• lamb rib
• onion
• white wine
• soy sauce
• lemon juice
• honey
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Place lamb ribs in a 9x13-inch baking dish.
2. 2 Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a medium bowl. Mix well, then pour mixture all over lamb. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove the plastic wrap and roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (55 degrees C) for medium doneness.

By Elinoar Moore

Ingredients

• ✓ cinnamon
• bulgur
• water
• mint
• allspice
• black pepper
• salt
• onion
• parsley
• ground lamb
• pine nut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. 2 Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
3. 3 Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MikeP

Ingredients

• ✓ cinnamon
• olive oil
• onion
• garlic
• ginger root
• brown rice
• green lentil
• cumin
• salt
• black pepper
• water

Instructions

1. 1 Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
2. 2 Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

By shari p

Ingredients

• ✓ cinnamon
• lemon
• olive oil
• garlic
• paprika
• cumin
• coriander
• red pepper flakes
• salt
• turmeric
• black pepper

Instructions

1. 1 Zest lemons until you have 1 tablespoon zest. Juice both lemons.
2. 2 Combine lemon zest and juice with olive oil, garlic, paprika, cumin, coriander, pepper flakes, salt, turmeric, pepper, and cinnamon in a glass jar. Seal jar with a lid and shake vigorously to combine.

By Bibi

Ingredients

• ✓ cinnamon
• ground beef
• tomato
• onion
• green bell pepper
• paprika
• ground coriander
• nutmeg
• salt
• black pepper
• pita bread
• corn oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool slightly.
3. 3 Mix cooked beef, tomatoes, onion, bell pepper, paprika, coriander, cinnamon, nutmeg, salt, and pepper together in a large bowl until well combined. Stuff mixture inside of pita bread rounds.
4. 4 Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.
5. 5 Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.

By Gevans

Ingredients

• ✓ cinnamon
• olive oil
• chicken breast
• onion
• ground beef
• garlic
• allspice
• salt
• cayenne pepper
• long grain rice
• chicken broth
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
3. 3 Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
4. 4 Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

By KitchenDude

Ingredients

• ✓ cinnamon
• paprika
• black pepper
• cumin
• coriander
• clove
• cardamom
• star anise
• nutmeg
• chicken tender
• salt
• olive oil
• red onion

Instructions

1. 1 Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
2. 2 Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
3. 3 Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
4. 4 Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.

By Bibi

Ingredients

• ✓ cinnamon
• whole-milk greek yogurt
• garlic
• olive oil
• lemon juice
• ketchup
• aleppo red pepper flakes
• salt
• cumin
• black pepper
• paprika
• chicken thigh
• metal skewer

Instructions

1. 1 Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.
2. 2 Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate, 2 to 8 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
5. 5 Place kebabs on the preheated grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side for 3 to 4 minutes. Continue cooking and turning until chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ cinnamon
• basmati rice
• kosher salt
• saffron
• water
• roasted noodle
• grapeseed oil
• kosher salt
• potato
• water
• butter
• butter
• medjool date
• raisin

Instructions

1. 1 Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1/2 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
2. 2 Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
3. 3 Fill a 5-quart nonstick pot with 9 cups water and bring to a boil over medium-high heat. Add 3 tablespoons salt and stir until dissolved. Break roasted noodles into thirds and add to boiling water with rice. Stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook until first rice grain pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
4. 4 Drain rice and noodles in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
5. 5 Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Tightly overlap potato slices in a single layer covering the bottom of the pot to create the tahdig layer.
6. 6 Gently scatter rice-noodle mixture over the tahdig in a pyramid shape, making sure potatoes are completely covered and moving noodles away from the sides of the pot. Gently poke the handle of a wooden spoon into rice and noodles a few times, being careful not to hit tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, about 10 minutes.
7. 7 Meanwhile, combine 1/4 cup boiling water with 2 tablespoons melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.
8. 8 Test tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle butter mixture over rice and cover with the towel-wrapped lid.
9. 9 Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 35 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.
10. 10 Meanwhile, melt 3 tablespoons butter in a small pan over medium heat. Add dates, raisins, and cinnamon; sprinkle with a little salt. Cook and stir until dates are glistening and soft, 3 to 5 minutes.
11. 11 Gently scatter rice on a platter and remove potato tahdig pieces and serve on the side. Sprinkle raisin-date sauce over top.

By Naz Deravian

Ingredients

• ✓ cinnamon
• olive oil
• onion
• couscous
• water
• vegetable bouillon base
• garam masala
• bay leaf
• cranberry
• broccoli
• almond
• salt
• black pepper
• parsley

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
2. 2 Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

By Lenny

Ingredients

• ✓ cinnamon
• garlic
• salt
• ground lamb
• onion
• parsley
• coriander
• cumin
• allspice
• cayenne pepper
• ginger
• black pepper
• bamboo skewer

Instructions

1. 1 Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.
2. 2 Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
3. 3 Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
6. 6 Serve hot and enjoy!

By SRKELZ

Ingredients

• ✓ cinnamon
• vegetable oil
• beef stew meat
• fig
• water
• carrot
• onion
• green onion
• coriander
• honey
• red wine vinegar
• salt
• black pepper
• almond

Instructions

1. 1 Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
2. 2 Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
3. 3 Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
4. 4 Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.

By MJodyH

Ingredients

• ✓ cinnamon
• oil
• lemon juice
• potato
• ground beef
• onion
• bread crumb
• parsley
• mint
• lemon zest
• egg
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
2. 2 Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
3. 3 Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.

By Constantina

Ingredients

• ✓ cinnamon
• duck leg
• salt
• black pepper
• vegetable oil
• water
• olive oil
• onion
• turmeric
• nutmeg
• chicken broth
• pomegranate molasses
• honey
• walnut

Instructions

1. 1 Season duck legs all over with salt and pepper.
2. 2 Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes. Turn and cook until browned on the other side, 2 to 4 minutes. Transfer legs to a plate; pour rendered duck fat into a bowl.
3. 3 Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from the heat.
4. 4 Place about 2 tablespoons duck fat into a Dutch oven; add olive oil and heat over medium heat until hot. Add onion and sauté until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, and nutmeg; cook and stir until fragrant, 1 minute.
5. 5 Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into the Dutch oven; bring to a simmer.
6. 6 Meanwhile, grind walnuts to a fine powder in a food processor.
7. 7 Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture.
8. 8 Place duck legs into broth and press gently to submerge. Reduce the heat and simmer until duck legs are no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
9. 9 Bring broth to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs to serve.

By John Mitzewich

Ingredients

• ✓ cinnamon
• vegetable oil
• onion
• salt
• black pepper
• lamb stew meat
• cumin
• coriander
• garlic
• tomato
• tomato paste
• beef bouillon cube
• water
• okra

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Stir in onion, salt, and black pepper; cook and stir until onion has softened and turned a light golden brown, about 10 minutes.
2. 2 Add lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat, stirring occasionally, until lamb starts to brown, 10 to 15 minutes. Stir in tomatoes and tomato paste; cook and stir for another 5 minutes.
3. 3 Dissolve beef bouillon cubes in 4 cups boiling water. Pour broth into the pot with lamb and stir in okra. If necessary, add water to cover okra. Cover and simmer for 30 minutes, stirring occasionally.
4. 4 Remove the cover and cook until lamb is very tender and stew reaches desired thickness, 45 minutes to 1 hour

By E A Bowes

Ingredients

• ✓ cinnamon
• olive oil
• onion
• russet potato
• celery
• garlic
• cilantro
• salt
• cumin
• coriander
• water
• brown lentil
• swiss chard
• lemon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
2. 2 Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
4. 4 Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ cinnamon
• vegetable oil
• yogurt
• ketchup
• mustard
• garlic powder
• paprika
• allspice
• black pepper
• curry powder
• chicken breast
• mayonnaise
• yogurt
• garlic
• salt

Instructions

1. 1 In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
2. 2 To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven, 30 minutes.

By IMYASMINA

Ingredients

• ✓ cinnamon
• chicken thigh
• kosher salt
• black pepper
• chicken broth
• paprika
• cumin
• ginger root
• turmeric
• lemon
• olive oil
• canola oil
• onion
• green olive
• parsley

Instructions

1. 1 Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
4. 4 Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
5. 5 Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
6. 6 Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
7. 7 Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

By Scott Heddle

Ingredients

• ✓ cinnamon
• water
• onion
• garlic
• turmeric
• garam masala
• salt
• black pepper
• cooking oil
• lamb
• eggplant
• zucchini
• broccoli
• cauliflower
• jasmine rice
• yogurt

Instructions

1. 1 Place water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot; bring to the boil. Add lamb; reduce heat to low and simmer for 15 to 20 minutes. Separate lamb from liquid and set aside. Transfer the liquid to a bowl.
2. 2 Heat cooking oil in a large, deep skillet over medium heat. Add eggplant slices in a single layer and cook in the hot oil until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry zucchini slices, cauliflower, and broccoli.
3. 3 Layer lamb in the bottom of the large pot. Arrange eggplant, zucchini, broccoli, and cauliflower on top of the lamb in layers. Pour rice over meat and vegetables, shaking the pot gently to allow rice to settle into the dish. Pour reserved cooking liquid from lamb over the mixture until it is completely covered. Add water if needed.
4. 4 Cover the pot and simmer over low heat until rice is tender and liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is "upside down" on the platter. Serve with yogurt on the side.

By JustCallMeD

Ingredients

• ✓ cinnamon
• water
• saffron
• vegetable oil
• onion
• ground beef
• salt
• black pepper
• turmeric
• cabbage
• ginger
• basmati rice
• water
• butter
• water

Instructions

1. 1 Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
2. 2 Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Sauté onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
3. 3 Heat remaining oil in another pan over medium heat. Sauté cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if the mixture is dry.
4. 4 Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
5. 5 Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.

By Soheila

Ingredients

• ✓ cinnamon
• yogurt
• lemon juice
• vegetable oil
• garlic
• tomato paste
• salt
• oregano
• black pepper
• allspice
• cardamom
• chicken breast
• onion
• green bell pepper
• parsley

Instructions

1. 1 Mix yogurt, lemon juice, oil, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl. Add chicken and toss to coat; transfer into a resealable plastic bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Thread chicken, onions, and bell pepper onto metal skewers.
4. 4 Cook on preheated grill until chicken is golden and no longer pink in the center, about 5 minutes on each side. Sprinkle parsley over the skewers.

By Noor

Ingredients

• ✓ cinnamon
• olive oil
• garlic
• lemon
• paprika
• cumin
• lemon zest
• coriander
• red pepper flakes
• salt
• black pepper
• turmeric
• chicken thigh
• onion
• parsley

Instructions

1. 1 Combine olive oil, garlic, lemon juice, paprika, cumin, lemon zest, coriander, pepper flakes, salt, pepper, turmeric, and cinnamon in a 1-gallon resealable plastic bag. Seal the bag and gently squeeze until ingredients are well blended. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag again. Marinate in the refrigerator for at least 2 hours or overnight.
2. 2 Set a rack in the center of the oven and another about 6 inches from the broiler. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch sheet pan.
3. 3 Spread onion slices onto the prepared sheet pan, then place marinated chicken thighs on top; keep as much marinade on each thigh as possible. Discard any remaining marinade.
4. 4 Bake on the center rack of the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn on the broiler and move the sheet pan to the upper rack. Broil until a light char develops, 2 to 3 minutes. Garnish with parsley.

By Bibi