Chile-Rubbed Agave Chicken
- 3 tablespoons ground ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne
- 1 teaspoon fine sea salt
- 4 (about 10 oz. each) chicken breast halves with skin and bone
- 1 1/2 tablespoons canola oil
- 1/2 cup chicken stock, preferably homemade (or use low-sodium broth)
- 3 tablespoons Domino® Organic Blue Agave Nectar Amber Syrup
- lime wedges, for garnish
Mix together chile, cumin, garlic powder, cayenne and salt. Using small paring knife, working with one breast at a time, cut meat away from bones in one piece, keeping skin attached. Place boned breast between two pieces of plastic wrap and pound gently with flat meat pounder until breast is about 3/4 inch thick. Rub chile mixture all over breasts.
Heat oil in large skillet over medium heat until the oil is hot, but not smoking. Place chicken in skillet, skin side down. Cook until underside is well browned, about 4 minutes. Turn and cook until other side is browned, about 3 minutes longer. Add stock and agave nectar, being careful that the liquid doesn't boil over. Lower the heat to medium-low and cover.
Cook until chicken feels firm when pressed in the center, about 3 minutes longer, or until center reaches a minimum temperature of 165°F. Transfer chicken to dinner plates and pour the juices over it. Serve immediately with the lime wedges.
Recipe adapted from Sweet! from Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener (Da Capo Press, 2008), by Mani Niall.
Four boneless, skinless chicken breasts (approx. 6 to 6 1/2 oz. ea.) can be substituted for chicken breast halves to save time and reduce fat and calories.
After handling raw poultry, always wash hands and contact surfaces thoroughly. Completely cook chicken through until internal temperature reaches a minimum of 165°F.