Cinnamon Seasoning Paste
Combine all ingredients in a small bowl and mix to blend well.Lightly brush chicken halves with olive oil and season with salt and pepper. Arrange bone-side up on sheet pan; broil for 15 minutes, then, turn and broil skin side for 5 to 10 minutes or until lightly browned. With a spoon or a basting brush, spread seasoning paste evenly over chicken. Sprinkle with chopped onion and raisins. Broil for 5 minutes more or until lightly caramelized. Turn oven to bake and set temperature at 250°F. Bake for 30 minutes or until done (internal temperature of 160°F).
Red Chile Pecan Sauce
Meanwhile, in saucepan over medium heat, melt butter. Add minced onion and sauté lightly. Add chiles, nuts and raisins and sauté lightly. Stir in chicken stock and bring to boil; simmer for 30 minutes. Transfer to blender and carefully purée until smooth. Return to saucepan and stir in heavy cream. Heat to simmer, and keep warm. Adjust salt and pepper to taste.
To Serve
Cut chicken into parts and arrange on serving platter. Garnish with cilantro sprigs and lime wedges. Pass sauce to spoon over.
Ingredients
Cinnamon Seasoning Paste
- 1 Tablespoon ground cinnamon
- 1 Tablespoon chilli powder
- 1 Tablespoon brown sugar
- 1/2 Teaspoon cocoa powder
- 1/2 Teaspoon salt
- 1/4 Teaspoon black pepper
- 3 Tablespoons olive oil
- 1 Teaspoon balsamic vinegar
- 1 whole chicken, split in half
- Olive oil
- Salt and pepper
- 1 yellow onion, peeled and roughly chopped
- 11/4 Cups California raisins
Procedure
Red Chile Pecan Sauce
- 1 Tablespoon butter
- 1/2 onion, minced
- 2 to 3 Cascabel chiles or dried Santa Fe red chiles, torn into small pieces
- 3 Ounces pecan pieces, lightly toasted
- 2 Tablespoons California raisins
- 11/2 Cups rich chicken stock
- 1/4 Cup heavy cream
Garnishes
- Cilantro sprigs
- Lime wedges