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Cinnamon Roasted Chicken

Cinnamon Roasted Chicken

 
CINNAMON ROASTED CHICKEN WITH POBLANO VINIAGRETTE AND CORN PUDDING

One of our Cool Springs Wines & Spirits team members tried this recipe recently from Cafe Annie in Houston, TX. It was a hit at her house!

Wine Pairing: This is a perfect dish for a Pinot Noir – especially one from the Central Coast area that will have a hint of spice to it.  We suggest Miura Santa Lucia Highlands 2014 ($29.99).  Another good choice would be Pali “Huntington” Pinot Noir from Santa Barbara ($17.99).  You also can’t go wrong with a nice dry mineral rosé such as Les Domaniers Cote du Provence Rosé ($21.99).

Not sure who to credit for photo

Photo courtesy of TexasMonthly.com

Ingredients for Cinnamon Roasted Chicken:

  • 1 whole chicken; 3 to 4 pounds
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ancho or other pure chile powder
  • 1 Tbsp brown sugar
  • 1 tsp cocoa powder
  • 1 tsp coarse salt
  • 1/2 tsp ground black pepper
  • 3 Tbsp olive oil
  • 1 Tbsp balsamic vinegar

Ingredients for Poblano Vinaigrette:

  • 6 tomatillos
  • 1/2 small white onion
  • 2 cloves garlic
  • 2 poblano chiles, charred and peeled, steams and seeds discarded
  • 1 cup roughly chopped cilantro
  • 1/2 cup virgin olive oil
  • 2 Tbsp fresh lime juice
  • 1 tsp brown sugar

Ingredients for Corn Pudding:

  • 4 or 5 ears of fresh corn
  • 2 cups milk
  • 1/2 cup cornmeal
  • 1/2 tsp coarse salt
  • 2 Tbsp heavy cream

Directions for Cinnamon Roasted Chicken:

  1. Preheat oven and roasting pan to 400 degrees. Rinse chicken under cold water and page dry. In a small bowl, combing remaining ingredients and thoroughly brush mixture on chicken.
  2. Place chicken in oven, breast side up and cook for 10 minutes at 400 degrees, then lower to 275 degrees. Cook for 1 and 1/2 hours or until the internal temperature reaches 160 degrees. Do not open oven for first hour.
  3. Cool approximately 20 minutes before cutting into pieces and drizzling with poblano vinaigrette (instructions below).

Directions for Poblano Vinaigrette:

  1. Combine tomatillos, onion and garlic in a saucepan. Cover with water and simmer uncovered for 10 minutes or until tomatillos soften.
  2. Drain and cool, reserving liquid.
  3. Transfer to blender with remaining ingredients and purée for approximately 30  seconds.
  4. Do not over blend! Sauce should have some texture. If it’s too thick, thin with several Tbsp of reserved liquid. Use at room temperature.

Directions for Corn Pudding (4 servings):

  1. Grate corn through large holes of a cheese grater and set aside (should yield 1 cup).
  2. In a saucepan, bring milk to a boil and gradually ad cornmeal, stirring constantly until mixture just begins to boil.  Turn heat to low and continue stirring. When thick, add grated corn and stir until mixture is the consistency of whipped potatoes.
  3. Add salt and cream.
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