Did you ever linger in front of a spice display? Have you ever found a new ingredient and wonder what to do with it? Did you search the internet for recipes containing the ingredient and did not find one? This is what happened to me recently when I discovered Smoked Saigon Cinnamon manufactured by Mc Cormick Spice Gourmet Spice Blends.
I promise you are going to be WOWED by this. How? Because the smoked cinnamon is familiar and strange at the same time. The smell is perfumed yet gentle. The appearance is darker in color than traditional cinnamon. Try this recipe and let me know what you think.
Smoked Saigon Cinnamon Mole Chicken
3 pound boneless skinless chicken breast
6 cups water
1/4 teaspoon black pepper
1 teaspoon Kosher salt
1/2 cup sesame seeds
1/8 teaspoon ground cloves
1 teaspoon smoked Saigon cinnamon
1/8 teaspoon ground anise seeds
1/4 teaspoon ground coriander
1 tablespoon chili pepper
6 tablespoons canola oil
1/4 cup raisins
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 corn tortillas, diced
1/2 cup chocolate chips
In a 4 quart saucepan, over medium heat, combine 6 cups water and chicken breast. (Add more water to ensure the chicken is covered with water.) Bring the water to a boil and reduce heat to simmer. Cook for 30 minutes. Remove the saucepan from the heat and add the raisins and corn tortilla to soften. Set aside to cool. Remove the tortilla and chicken from the saucepan. Strain the liquid, remove the raisins and reserve the liquid.
In blender, combine the softened tortilla, 3 cups chicken stock, raisins, kosher salt, black pepper, sesame seeds, cloves, smoked Saigon cinnamon, ground anise, ground coriander, chili pepper, oil, almonds, pumpkin seeds, and chocolate chips. Blend until smooth. Add more chicken liquid to the blender if the sauce is too thick.
Transfer the chicken to a baking dish lined with nonstick aluminum foil. Pour the mole sauce over the chicken. Cover the baking dish with foil and bake the mole chicken at 350 degrees for 20 minutes or until the chicken is heated through. When ready to serve, sprinkle sesame seeds on top of the mole sauce. Serve the chicken with rice or in a corn tortilla.
What do you think? Is this what you expected? Did you improvise an ingredient? Please post a comment and let me know.
In the meantime, get excited!
Photograph courtesy of food network