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Cinnamon Broiled Chicken w/California Raisins & Red Chile Pecan Sauce

Source of Recipe

Chef Robert Del Grande


List of Ingredients

Cinnamon Seasoning Glaze
1 tablespoon ground cinnamon
1 tablespoon chile powder
1 tablespoon brown sugar
1/2 teaspoon cocoa powder
1/2teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1 teaspoon balsamic vinegar
1 whole chicken, split in half
1 yellow onion, peeled and roughly chopped
1/2 cup California raisins

Pecan Butter Sauce
1 tablespoon butter
1/2 onion, minced
2 to 4 Cascabel chiles or dried Santa Fe red chiles, torn into small pieces
3 oz pecan pieces, lightly toasted
2 tablespoons California raisins
1 1/2 cups rich chicken stock
1/4 cup heavy cream

Garnishes
Cilantro sprigs
Lime wedges



Recipe

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

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

Red Chile Pecan Sauce---
In a saucepan over medium heat, melt the butter. Add the minced onion and lightly sauté. Add the chiles, nuts and raisins and lightly sauté. Add the chicken stock and bring the liquid to a boil, then simmer for 30 minutes. Transfer to a blender and carefully puree until smooth. Return the puree to the saucepan and add the heavy cream. Bring the sauce to a simmer, then lower the heat and keep warm. Adjust the salt and pepper to taste.

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

Serves 4