Roasted Chicken With Chipotle Cinnamon Orange Glaze 

Roasted Chicken With Chipotle Cinnamon Orange Glaze The Scovilla scale is the measurement of how hot or spicy a chilli pepper is. The scale was first used in 1912 and named after its inventor Wilbur Scovilla.

According to the scale chipotles are between 3,000 to 10,000 SHU (Scovilla heat units), and that means a hot chili.

The word chipotle is derived from chilpoctli an Aztec word, and is a smoked red dried jalapeño chili from Mexico.

The chili is used in Mexican prepared foods as well as Mexican-American, Tex-Mex, and prepared dishes of the southwestern parts of the US, like New Mexico (Link Here for more information about Mexican vs. Tex-Mex: What Is The Difference?).

Chipotle Cinnamon Orange Glaze Our featured recipe is an inspiration as it uses the chili to glaze the chicken. We found the recipe in Novembers issue (2014) of “Good Housekeeping.” The glaze is prepared to use while roasting a turkey.

We thought why not test it on some chicken breasts and see if our palate could endure the spice while eating the roasted poultry, and if so, it would be used to roast a turkey.

Our featured recipe is Baked Chicken With Chipotle Cinnamon Orange Glaze, and here is what you will need.

Chipotle Cinnamon Orange Glaze

1 teaspoon chipotle in adobe
Juice from 1/2 an orange
1 1/2 teaspoon raw honey
1 teaspoon extra virgin olive oil
1 to 2 garlic cloves
2 teaspoons orange zest
1/2 teaspoon powdered cinnamon
1/4 teaspoon Himalayan salt

Blend together in a blender until smooth.

This recipe was reduced down to accommodate four (4) chicken breasts. For the full recipe to roast a turkey link here: Good Housekeeping.

Now let’s glaze some chicken with that Chipotle Cinnamon Orange Glaze.

preparing chicken breastsUsing a fork or knife, poke holes all over each chicken breast. You can use breast’s with the skin on, but as you can see we have some with the skin removed.

raw chicken breast wih Chipotle Cinnamon Orange Glaze Next, spoon on some sauce or glaze and spread out over the meat. Set aside for about 30 to 40 minutes and allow the flavor of the spices to absorb in.

putting chicken breasts with Chipotle Cinnamon Orange Glaze in oven to roastPlace chicken into a 350 degree preheated oven for for 40 minutes or until internal chicken temperature is 165 degrees.

Roasted Chicken With Chipotle Cinnamon Orange Glaze on a platterPlace the roasted chicken breasts on a platter and serve with an appropriate side dish. Link Here for some suggestions.

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Mango Coconut Rice Pudding

Mango Coconut Rice PuddingMango season in the Northern hemisphere is April to October. One does not need special skills to eat the ripe fruit. Simply peel the fruit and bite into its juicy flesh.

Many love to eat the raw skin of the fruit as well. Myself personally, I have never tried to eat the peel. Now days you can find the mango dried, or frozen. In both cases the mango is still sweet in flavor. You can juice the mango, which I have with fresh blueberries, what a yummy smoothie.

Mexico's Tasty MangoesYou can make mango salsa and even in India they make Mango Jam. Mangoes do not grow in mild to cooler climates, they are grown in tropical regions of the earth. In 2012 the consumption of mangoes by Americans was up 30% over the prior 5  years.

If you are familiar with NPR or National Public Radio (USA), they had a report the morning of April. 9, 2013 entitled “Demand Is High For Mexico‘s Magnificent Mangoes”.

Take a moment to listen. Just Click Here to listen to the 1 1/2 minute NPR Report – another window will open to here report.

Our featured recipe:

Mango Coconut Rice Pudding

1 – 14 ounce can coconut milk
¼ cup Arborio rice
1/8 tsp. salt
2 tbsp. sugar
1/6 tsp. nutmeg, ground
1/6 tsp. cinnamon, ground
¼ cup mango (pureed)
some macadamia nuts (chopped, optional)

Place the coconut milk, rice, salt, sugar and cardamom in a sauce pan and bring to a boil.

Reduce the heat and simmer for 25-35 minutes stirring occasionally.

Remove from heat and let cool. Mix in the mango and garnish with chopped macadamia nuts.

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Image credit: Closet Cooking

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