Cinnamon Chicken
The combined spices of cinnamon, cumin, and ginger gives these chicken breasts a Moroccan flavour. Try the Mandarin Pineapple sauce to add a little sweetness.
Ingredients
Marinade
- ¾ tsp ground cinnamon
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ⅛ tsp ground ancho chilies
- ½ tsp onion powder
- ¼ tsp garlic powder
- 3 tbsp Canola Oil
Mandarin Pineapple Sauce
- 2 tsp cornstarch
- 3/4 cup Mandarin and Pineapple juice
- ⅛ tsp ground cinnamon
- ¼ tsp chopped fresh ginger
Instructions
Chicken
- For even cooking consider flattening the thickest side of the chicken breast to match the thinnest side.
- Combine oil and spices, coat chicken in marinade.
- Let the chicken marinate for a minimum of 2-3 hours up to 24 hours.
- To cook the chicken heat two tablespoons of canola oil and a tablespoon of butter on medium heat in a frying pan. If your pan cannot hold all of the chicken breasts without crowding fry in two batches.
- Cook 5-8 minutes on one side. Resist moving the chicken around too much as you will not get a proper sear and risk tearing the meat. Flip and cook an additional 5 to 8 minutes. To ensure that you don't overcook your chicken breast, as this will result in touch chicken, consider testing with a meat thermometer (a great investment). The internal temperature should read 75°C (170°F ).
- Let the chicken rest for 5 minutes before slicing or serving. This will keep the juices in the chicken where they belong.
Mandarin Pineapple sauce
- Make a slurry with the cornstarch and water in a small bowl.
- In a small saucepan combine juice, cinnamon and ginger, bring to a boil over medium heat.
- Add the slurry and reduce the mixture to a simmer until thickened.
- Add sugar to taste if you feel it is not sweet enough.