I have always considered cinnamon to be a spice that you bake with, not for cooking. How wrong I was! Lately I’ve been experimenting with the taste that cinnamon brings to savory dishes. It is so different when not paired with sugar. It gives a nice warm flavor, and when paired with a little bit of heat it is wonderful. Here is one of the recipes I’ve made a few times now that my family really enjoyed. Since they weren’t used to the flavor of cinnamon in a savory dish, it had them all stumped… What is that flavor? When I told them what it was, they were as interested and excited as I was!
6 chicken breast halves
2 tsp. cinnamon
2 tsp. chili powder
1 tsp. garlic powder (or four cloves of fresh minced garlic)
1 tsp. cumin
1/2 tsp. salt
1) Combine the above ingredients together in a small bowl. Reserve to the side.
2) Warm up a little olive oil in a skillet, just enough to coat the bottom.
3) Arrange your chicken in the skillet, sprinkle about 1/2 tsp. of the seasoning mixture onto each side of each piece (1 tsp. total per piece of chicken). If you’d rather, you can put the seasoning into a ziploc bag, add the chicken and toss to coat. Your choice.
4) Saute on medium-high heat until both sides are browned and chicken is cooked through.