Recipes

Cinnamon Broiled Chicken with California Raisins and Red Chile Pecan Sauce

Glaze chicken halves with seasoned cinnamon and raisins. Then, serve with pecan and raisin butter sauce.

INGREDIENTS:

Cinnamon Seasoning Paste

• 1 tbsp. ground cinnamon
• 1 tbsp. chili powder
• 1 tbsp. brown sugar
• 1/2 tsp. cocoa powder
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 tbsp. olive oil
• 1 tsp. balsamic vinegar
• 1 whole chicken, split in half
• 1 yellow onion, peeled and roughly chopped
• Olive oil
• Salt and pepper
• 1-1/4 c. California raisins

Red Chile Pecan Sauce

• 1 tbsp. butter
• 1/2 onion, minced
• 2 to 3 Cascabel chiles or dried Santa Fe red chiles, torn into small pieces
• 3 oz. pecan pieces, lightly toasted
• 2 tbsp. California raisins
• 1-1/2 c. rich chicken stock
• 1/4 c. heavy cream

Garnishes

• Cilantro sprigs
• Lime wedges

INSTRUCTIONS:

Cinnamon Seasoning Paste
Combine all ingredients in a small bowl and mix to blend well.

Broiling the Chicken
Lightly brush chicken halves with olive oil and season with salt and pepper. Arrange the chicken bone-side up on a sheet pan. Place oven rack close to broiling element. Broil for approximately 15 minutes. Turn and broil skin side for 5 to 10 minutes or until lightly browned. With a spoon or a basting brush, spread seasoning paste evenly over the chicken. Sprinkle with chopped onion and raisins. Broil for an additional 5 minutes or until lightly caramelized. Switch oven to bake and reduce temperature to 250°F. Bake for 30 minutes or until done (internal temperature of 160°F).

Red Chile Pecan Sauce
Meanwhile, in a saucepan over medium heat, melt the butter. Add minced onion and lightly sauté. Add chiles, nuts and raisins and lightly sauté. Stir in chicken stock and bring to a boil, then simmer for 30 minutes. Transfer to a blender and carefully purée until smooth. Return to saucepan and stir in heavy cream. Bring to a simmer; then reduce heat and keep warm. Adjust salt and pepper to taste.

To Serve
With a knife, divide chicken into parts and arrange on a serving platter. Garnish with cilantro sprigs and lime wedges. Pass sauce on the side.

 

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