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Fragrant Cinnamon-Cardamom Chicken and Egg Noodles

Cinnamon-Cardamom Chicken and Noodles

Cinnamon-Cardamom Chicken and Noodles

When I was making this dish my husband came into the kitchen three times to ask what the amazing smell was. Cinnamon and Cardamom are both intense spices and you don’t need much to flavor a dish. They give the chicken and noodles a rich, deep and aromatic flavor. The real magic happens in the oven, where the noodles and chicken bake into a pan of complete deliciousness.


1 1/2 pounds of chicken pieces (breasts, thighs, drummies)
1 Tbsp butter
Chicken Coating:
1/4 cup flour
1/2 tsp table salt
1/4 tsp cinnamon
1/4 tsp cardamom
a few grinds black pepper

For Sauce:
2 Tbsp Amontillado Sherry
1 Tbsp butter
1 /2 cup chopped onion
2 garlic cloves, minced
1/4 tsp cinnamon
1/8 tsp cardamom
1/8 tsp nutmeg
1 1/2 cups chicken broth
4 Tbsp tomato paste
3 cups cooked eggs noodles (about 5 cups dry noodles) Cook the noodles only five minutes in salted, boiling water and do not rinse with water.
1/2 to 1 Tbsp butter
1 cup bread crumbs (put any piece of white bread or bun in the blender until you get the consistency of bread crumbs)
1/4 tsp table salt
1/8 tsp cinnamon
1/8 tsp cardamom

In a large plastic Ziploc bag mix ingredients for chicken coating. Put chicken in the bag and shake until well-covered. Heat butter in a deep, ovenproof pan over high heat. When the butter melts, add chicken and sear both sides until they are brown. Set the chicken aside.

Turn heat under pan to medium. Add sherry – stand back; some will immediately evaporate. Add butter then onion. Saute until soft. Add garlic and spices. When garlic starts to brown add chicken stock. Add tomato paste and bring to a low simmer. Add cooked noodles. Stir well and salt to taste. Add chicken back to the pan.

In a separate pan, melt the butter for the bread crumbs. Add the bread crumbs, salt and spices. Mix and let the bread crumbs become lightly browned, 3-5 minutes. Sprinkle on top of the chicken and noodles.

Bake in the oven, covered, for 45 minutes. Serves 2-3 people.


  • Chicken with the skin on and/or dark meat will result in a richer dish. Boneless, skinless chicken breast might get a tad dry while baking. To try to prevent this, nestle the breasts under the noodles while baking.
  • Don’t skimp on the butter and don’t use olive oil. Just this once it won’t kill you.
  • Most any bread will turn into bread crumbs if you pulse it in the blender for a few minutes. I used a hot dog bun to make the crumbs for this dish.
  • I use Lustau Dry Amontillado “Los Arcos” sherry

Fragrant Cinnamon-Cardamom Noodles recipe by J. Meier and The (modern) Busy Girls Cookbook

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