Cinnamon Chicken with Pumpkin-Sage Grits
We’re right in the middle of pumpkin season. From September through Thanksgiving the internet is full of recipes for pumpkin bread, pumpkin pie, pumpkin spiced lattes and even pumpkin sides. It’s not my favorite time of year because while I love Halloween and Thanksgiving, pumpkin isn’t my favorite flavor.
I know, blasphemy right?! I just can’t get excited when I hear the coffee shops have finally released their pumpkin spiced lattes or see all the food magazines filled with pumpkin recipes. I’d rather do things with apple or cinnamon or maple. Yes, I tend to go for sweeter holiday options. Now, that doesn’t mean I don’t like the occasional savory choice, it just means I don’t go out of my way for them. Of course when a recipe comes across my desk that has several elements I enjoy, I’ll make it. Elements like herbs, spices and yes, the occasional spoonful of pumpkin pureé.
Pumpkin pureé may make a great pie or mousse, but it also adds a little fall flavor to grits and breads. See, this is how I like my pumpkin – subtle. That’s why I hate pumpkin spiced lattes – they knock you out. There’s just too much pumpkin. That’s usually because a whole can of pumpkin is used instead of just a spoonful or two, and honestly, that’s all you need: a spoonful. A couple spoonfuls are enough to get that fall flavor and it’s all you need to turn a typical weeknight dinner into something seasonal.
This time I added it to a batch of grits. Grits may seems like an odd choice for a dinner side, but they’re a great alternative to rice or couscous. Add a little pumpkin, sage and cinnamon and suddenly a boring chicken dinner, turns into something warm, cozy and delicious. Something you could throw together in under an hour on a cool November night. And the best news is, since you’re not using the whole can of pumpkin, you have plenty left over to add to mac & cheese, a little cream for your own homemade pumpkin latte or anything else you feel deserves a shot of fall flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon thyme salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1-1/2 cups water
- 2/3 cup instant grits
- 1/2 cup pumpkin puree
- 1 tablespoon fresh sage, minced
- 1/3 cup cheddar cheese
Instructions
- Preheat oven to 400 degrees F and line a sheet pan with tin foil. Arrange chicken on prepared pan and drizzle with oil.
- Whisk the salt, pepper and cinnamon together in a small bowl. Sprinkle over the chicken and rub in with your fingers. Roast the chicken for about 20 minutes or until chicken is no longer pink.
- While the chicken cooks, bring the water to a boil in a large saucepan. Whisk in the grits. Stir in the pumpkin, sage and a 1/2 teaspoon of Kosher salt. Reduce the heat and cook for 5-7 minutes, or until thick, stirring continuously. Remove from heat and stir in the cheese until melted.
- Spoon the grits onto a plate. Top with the roasted chicken and garnish with a fresh sage leaf or two.
