CINNAMON CHICKEN WITH NUTTY RELISH
CINNAMON CHICKEN WITH NUTTY RELISH
6 large bone in, skinless chicken breasts, pounded to ¾ inch thick.
Rub
1 tablespoon ground cinnamon (15ml)
½ teaspoon of nutmeg (2ml)
1 teaspoon chili powder (5ml)
1 teaspoon coriander (5ml)
½ teaspoon cardamom (2ml)
1 teaspoon garlic powder (5ml)
1 teaspoon of kosher salt (5ml)
1 teaspoon of freshly ground pepper (5ml)
2 teaspoons of brown sugar (10ml)
Nutty Relish
¼ cup chopped onion, soaked in hot water for 20 minutes and drained (60ml)
2 tablespoons of diced red bell pepper (30ml)
2 tablespoons of diced yellow bell pepper (30ml)
2 teaspoons of sherry vinegar (10ml)
1 teaspoon of honey (5ml)
½ teaspoon of curry powder (2ml)
1 cup of coarsely chopped unsalted cashew nuts (250ml)
3 to 4 tablespoons minced fresh mint (50ml-65ml)
Prepare the rub by mixing all of the ingredients together in a small bowl. Rinse and pat the chicken breasts dry. Sprinkle equal amounts of the rub on each piece of chicken and rub it into the meat. Be sure to rub the mixture into both sides of the chicken breast. Place them into a sealable plastic bag. Seal and refrigerate for a minimum of 2 hours up to overnight.
Preheat the grill to 325°F/190°C or medium heat.
Remove the chicken from the fridge and place on a tray. Let the meat come to room temperature while the grill heats.
To prepare the relish, combine all of the relish ingredients except the nuts and mint into a large bowl and mix thoroughly. Set aside.
Oil the grill liberally. Drizzle the chicken with oil and place it skin side down on the grill. Keep the lid open and a spritz bottle with water close by to spray any jumping flames. Grill on each side for approximately 6-8 minutes until opaque and juicy.
Remove the chicken from the grill and tent with tin foil. Let the meat rest for 5 minutes before serving. Add the nuts and mint to the relish and serve on top of chicken.
Yield: 6 servings
6 large bone in, skinless chicken breasts, pounded to ¾ inch thick.
Rub
1 tablespoon ground cinnamon (15ml)
½ teaspoon of nutmeg (2ml)
1 teaspoon chili powder (5ml)
1 teaspoon coriander (5ml)
½ teaspoon cardamom (2ml)
1 teaspoon garlic powder (5ml)
1 teaspoon of kosher salt (5ml)
1 teaspoon of freshly ground pepper (5ml)
2 teaspoons of brown sugar (10ml)
Nutty Relish
¼ cup chopped onion, soaked in hot water for 20 minutes and drained (60ml)
2 tablespoons of diced red bell pepper (30ml)
2 tablespoons of diced yellow bell pepper (30ml)
2 teaspoons of sherry vinegar (10ml)
1 teaspoon of honey (5ml)
½ teaspoon of curry powder (2ml)
1 cup of coarsely chopped unsalted cashew nuts (250ml)
3 to 4 tablespoons minced fresh mint (50ml-65ml)
Prepare the rub by mixing all of the ingredients together in a small bowl. Rinse and pat the chicken breasts dry. Sprinkle equal amounts of the rub on each piece of chicken and rub it into the meat. Be sure to rub the mixture into both sides of the chicken breast. Place them into a sealable plastic bag. Seal and refrigerate for a minimum of 2 hours up to overnight.
Preheat the grill to 325°F/190°C or medium heat.
Remove the chicken from the fridge and place on a tray. Let the meat come to room temperature while the grill heats.
To prepare the relish, combine all of the relish ingredients except the nuts and mint into a large bowl and mix thoroughly. Set aside.
Oil the grill liberally. Drizzle the chicken with oil and place it skin side down on the grill. Keep the lid open and a spritz bottle with water close by to spray any jumping flames. Grill on each side for approximately 6-8 minutes until opaque and juicy.
Remove the chicken from the grill and tent with tin foil. Let the meat rest for 5 minutes before serving. Add the nuts and mint to the relish and serve on top of chicken.
Yield: 6 servings
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