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Spice-Rubbed Chicken with Pineapple-Rum Black Bean Dip
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.4
Spice-Rubbed Chicken with Pineapple-Rum Black Bean Dip

Famed "Floribbean" chef Norman Van Aken sliced, diced, toasted and sauteed his way through a very complex and luscious spice-rubbed chicken recipe, all the while dispensing such essential culinary wisdom as "Caramelization is to cooking as foreplay is to sex." Here's a, well, loose interpretation. (Of the recipe, that is.)

Spice-Rubbed Chicken

For 2 pounds boneless chicken breasts:
2 T peanut oil
1 t chili powder
1/2 t powdered cinnamon
1/4 t powdered cayenne pepper
1/2 t salt
Garnish (optional): Finely sliced green onions, lime or lemon wedges

Pineapple-Rum Black Bean Dip

1 can (15 ounces) black beans
1/4 cup canned crushed pineapple, with liquid
1/4 cup dark rum
2 T lime or lemon juice
Salt, freshly ground black pepper and powdered cayenne pepper
Hot sauce to taste

For chicken: Combine peanut oil and spices and rub mixture all over chicken. Cut chicken into strips or small cubes and thread on skewers. Grill to taste.

For dip: Combine all ingredients in a small pan and simmer 5 to 10 minutes to blend flavors and evaporate alcohol. Puree in a food processor, or mash with a fork. Serve warm.

Cross References:
Kanga Balls with PB&J Satay
Pineapple-Rum Black Bean Dip
Santa Fe Grilled Corn
Flamin' Banana Mac Sundaes

Original Source:
Beach Blanket BBQ

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