Monday, April 26, 2010

A Little KicK

Recently I came across this intriguing recipe in one of my cooking magazines. It was an ad for McCormick spice products. I thought a recipe using Roasted Saigon Cinnamon would be interesting in this Moroccan type of stew. Some of the ingredients I had to substitute with what I had on hand. I loved the results which defiantly had a bit of kick to it! Perhaps if you are feeling adventuresome in your cooking you might want to try it.
Cinnamon-Stewed Chicken
Ingredients:
  • 2 tsp. Roasted Saigon Cinnamon (spice aisle)
  • 1 tsp. Sea Salt
  • 1/2 tsp. coarse grind black pepper
  • 1/8 tsp. Allspice
  • 1/2 package frozen chicken tenderloins ( FYI... Cub has on sale this week)
  • 1 TB. olive oil
  • 1 cup chopped onions
  • 1 cup finely chopped celery
  • 1-2 TB. minced garlic
  • 1/3 cup pine nuts
  • 1/2 dry white wine
  • 2 cups water ( I used chicken broth)
  • 1- 6 0z. can tomato paste
  • 2 tsp. ground oregano leaves
  • chopped cherry tomatoes
  • 1 1/4 cup Arborio rice
  • 1- 6 0z. package dried cherries or chopped dried apricots or raisins- I used dried cherries and thought it was a nice balance to the tomato sauce with chicken
Directions:
  • Mix salt, pepper, cinnamon, allspice in a small bowl
  • Spread chicken pieces out on a cookie sheet and partially thaw about a 1/2 hour-sprinkle spice mixture over chicken to coat each piece
  • In a large deep fry pan at medium heat: add olive oil, minced garlic, onions, celery, pine nuts and chicken and cook about 15 minutes
  • Stir in wine and cook till almost evaporated
  • Stir in tomato paste, chicken broth or water, oregano, tomatoes, dried fruit and rice
  • Bring to a boil
  • Cover and place on a very low heat. Simmer about 3-4- minutes
  • More water may be added since rice does absorb a lot of the liquid
  • Make sure rice is cooked before removing from stove and serving
Enjoy!

Note: Can skip adding rice directly to stew and serve chicken/sauce over Coriander rice

1 comment:

  1. This sounds yummy. It also seems like something I'd want to slather sriracha sauce over (I love that stuff and put it in most everything).

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