Same Old, Same New: Cinnamon Chicken Rub

I’m on a fried onion kick. I’ll get bored eventually.

This style of post has proved useful, Dear Reader, I play around with various recipes in the usual course of weekly meal preparation and being able to share old recipes like this is useful. The Cinnamon Chicken Rub is about four years old, according to the creation date of the text file, yes, I really keep them all in the most basic way possible, which in terms of recipes is ancient. I honestly forgot about this, I generally use the Sweet Sweet Potato Seasoning whenever I want a “sweet” cinnamon flavour. I often think that my recipes are a fine line between stew and smoothie. You can play with the balance of sweetness in savoury recipes and dance long the knife’s edge between a caramel sauce and a rich, but sweet sauce, I have eaten chicken in an accidental caramel sauce and that is not recommended, here the onions cut the cloying sweetness and searing the honey slathered chicken adds a slight burnt taste. I really sat there last night scribbling at a crossword thinking this up, knowing it’d be worth a try if nothing else, I was prepared to sit down to a caramel chicken again, but thankfully it worked out. As lax as I may seem, Dear Reader, I never put you onto a bad thing.

This really takes a while to reduce.

So, I love the loose format of these, it’s freeing, you need the rub, as is, with about a tablespoon of honey, mix all that in a bowl and slash some chicken breasts, then smush everything together, it might take a little bit of mixing to make it adhere, but you’re adding the marinade anyways so don’t worry too much. I fried the onions, add a pinch of salt too, I think it draws out the moisture, in olive oil rather than butter, I like either, but it changes the taste, while you’re doing that cut rounds of sweet potato and toss them in extra virgin olive oil and the aforementioned sweet sweet seasoning, in the oven, at 175c Fan, for about forty five minutes, turning occasionally,  None of this is exact, Dear Reader, just me ad libbing, so, onions until they’re starting to brown, rice is Whole Grain Basmati, a great recipe I have had from the start, fluffy rice with no draining, add the chicken at a high heat, pouring over whatever is left in the bowl, cook both sides for two minutes, then reduce the heat, let the pan cool a little, and add the coconut milk and just gently simmer until it reduces and darkens. Flip the chicken now and then.

Silly presentation are my milieu.

So you end with with a sweet, salty dish that really is a mixture of various kinds of sweet, the scorched honey, softened by the coconut milk’s fattiness, the sweet potatoes natural sweetness enhanced by the sweet seasoning and the natural sweetness of slightly caramelised onions. None of it cloying or too sickly, just a lovely duality of sweet and salt fighting it out on your taste-buds, with tender, moist chicken and fluffy, light rice. Now, I don’t put this up often, but if you ever want to say thank you by buying Dearest Darling Jack a virtual Coffee, you can do so here or via Paypal directly here, if you already have then thank you, I’m extremely grateful. Don’t ever feel the need to do more than you can, Dear Reader, I just put it out there because in-spite of the light tone I do put a lot of effort and work into the site. I’m not here to make money, I probably couldn’t even if I tried, though it may be possible if I were to restrict access to recipes and I swear I will never do that. Just remember that a like, share, comment, anything that promotes the site or engages with it helps these recipes spread, which in turn gets them to more Dear Readers who may need them. See? By putting up with me you help people, no need to thank me. Heh. Until later, Dear Reader.

8 thoughts on “Same Old, Same New: Cinnamon Chicken Rub

  1. Good morning, dear neighbor!
    My mother-in-law, from the Açores, used cinnamon in her basic meat marinade for meat and fish, along with garlic, paprika, and red wine. My husband explained that the most likely reason for this ubiquitous spice was to prevent food spoilage in a place where it never got cold enough to stop bacteria growth. It gave her food an interesting taste, one that pleased my taste buds anyway.
    Your chicken recipe sounds delicious. The thickness of the sauce probably also depends on the quality of the coconut milk. Are there any thickeners in the one you buy — because I don’t suppose you grow coconut in your garden yet, do you 😊? I keep finding added gum in the ingredient list except when I get a package of frozen coconut milk.
    Have a nice Sunday, take care!

    Liked by 2 people

    • Good morning. Now that’s really interesting! It’s a genuine shame that we don’t utilise spices all that much as a standard in Ireland, I’ve had to learn from scratch and even now I still have people shocked at my stock spice-rack. There are, but only 0.35%., I’m lucky that there’s an Irish company making these, they’re the best coconut products I’ve had, other brands had much more thickeners, making them nearly a quarter of ingredients! They’re Thai Gold, I don’t know if they’d be available in France, but I’ll pass on the name on the off chance. You too.

      Liked by 2 people

      • Eating my mother-in-law’s food was a true discovery for me: my mother’s cooking was very traditional, very local, with black pepper as the only occasional spice! It has to do with history and how much (or how little) contact a specific region has with the outside world. My « homeland » is rural, and isolated in many ways, more so than the nine islands that make up the Azores in the middle of the Atlantic!

        Liked by 1 person

      • I grew up in a strange transitional place, my Mother and Father were older so they were used to simple boiled stews and meat and potatoes, but as packets of instant soup and instant foods came in there was a mingling of old and new. Honestly, not great food, I had to relearn everything when I started cooking and baking for myself, though the baking side was pretty established as that was actually really great growing up. It’s funny how quickly we accept extreme change in life.

        Liked by 1 person

  2. Hi there you two. Just been reading your conversation. How about using block “creamed” coconut and then mixing it into a milk with water. This type of coconut is 100% coconut. I had read that certain spices was used as an anti-bacterial agent, but also, in complete contrast, it was added as a covering agent for spoiled meat! Yuc!

    Liked by 1 person

    • I’ve never seen 100% Coconut blocks, only thickened blocks that were more water than coconut, but I’m now curious. The best I’ve had was homemade, but getting a coconut that isn’t spoiled is tricky and getting the flesh is time consuming. I can say with certainty I will avoid spoiled meat recipes! 🤣

      Liked by 1 person

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