There’s not a lot of complicated fiddling around to make this chicken – it’s pretty much as basic as Paleo recipes get. Take some protein, add some spices and oil, and apply heat until cooked. But it doesn’t need a lot of complicated fiddling because it’s good exactly as it is.
Star anise is a spice native to East Asia, but it’s popular all over the world for use on meat, in baking, and in flavorful drinks like chai tea.
Here it tag-teams with fennel seed and cinnamon to give the marinade a new and interesting flavor. Add some honey if you want it spicy-sweet, or leave it out for a more savory taste.
This chicken would go really well with a salad that had something sweet and crunchy – pears, orange slices, maybe thin matchsticks of jicama.
But the picture up top is just a suggestion: you could also try it with pureed soup or anything else that sounds good for bringing out the flavor of the chicken. (And if you want something a little richer, there's no reason why you couldn't use the same marinade on chicken thighs or wings!)
Oven-Roasted Star Anise And Cinnamon Chicken Recipe
SERVES: 4 PREP: 10 min.+2h COOK: 30 min
Ingredients
- 4 boneless, skinless chicken breasts
- ⅓ cup coconut aminos
- ¼ cup chicken stock
- 4 tbsp. raw honey (optional)
- 2 tbsp. balsamic vinegar
- 2 tbsp. fresh ginger, minced
- 2 cloves garlic, minced
- 3 star anise
- 1 cinnamon stick
- ¼ tsp. ground fennel seed
- Sea salt and freshly ground black pepper
Preparation
- To make the marinade, whisk together all the ingredients except for the chicken and season to taste with salt and pepper.
- Place the chicken breasts with the marinade, and marinate for 2 to 4 hours. (To save dishes, you could do this in an oven-safe dish, like Pyrex)
- Preheat your oven to 400 F.
- If your marinating container wasn't oven-safe, transfer the chicken breasts to a baking dish with the remaining marinade.
- Bake in the oven for 25 to 30 minutes or until cooked through and no longer pink, basting every 10 minutes.
📖 Recipe
Oven-Roasted Star Anise And Cinnamon Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts
- ⅓ cup coconut aminos
- ¼ cup chicken stock
- 4 tbsp. raw honey optional
- 2 tbsp. balsamic vinegar
- 2 tbsp. fresh ginger minced
- 2 cloves garlic minced
- 3 star anise
- 1 cinnamon stick
- ¼ tsp. ground fennel seed
- Sea salt and freshly ground black pepper
Instructions
- To make the marinade, whisk together all the ingredients except for the chicken and season to taste with salt and pepper.⅓ cup coconut aminos, ¼ cup chicken stock, 4 tbsp. raw honey, 2 tbsp. balsamic vinegar, 2 tbsp. fresh ginger, 2 cloves garlic, 3 star anise, 1 cinnamon stick, ¼ tsp. ground fennel seed, Sea salt and freshly ground black pepper
- Place the chicken breasts with the marinade, and marinate for 2 to 4 hours. (To save dishes, you could do this in an oven-safe dish, like Pyrex)4 boneless
- Preheat your oven to 400 F.
- If your marinating container wasn’t oven-safe, transfer the chicken breasts to a baking dish with the remaining marinade.
- Bake in the oven for 25 to 30 minutes or until cooked through and no longer pink, basting every 10 minutes.
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