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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 saut�. Add the chiles, nuts and raisins and lightly saut�. 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