McCormick Flavor Forecast Spice Kit Review & Giveaway!

When it comes to flavors and spices, I’m always trying to expand my palette and try something new. I often find myself standing in front of the spice rack at the grocery store thinking about what flavors would pair well together. McCormick has recognized the growing preference for more complex and intense tastes in their Flavor Forecast for 2011, which identifies leading culinary trends for the year to come. As spice consumption and demand in variety increases, McCormick has continued to push the envelope by mixing and matching different tastes, textures and visual cues.

I gave McCormick’s Coconut-Almost Chicken Stew with Cilantro a try and really enjoyed the different flavors. The almond butter was an interesting addition to the coconut milk, red chili paste, and cilantro. Check out the McCormick website for a ton of other recipes I’m sure you and your family will love!

Coconut-Almond Chicken Stew with Cilantro


The traditional African ground nut stew gets a Southeast Asian accent from coconut milk, red chili paste, almond butter and cilantro. Makes 8 servings
 Prep Time: 15 minutes
 Cook Time: 40 minutes

Ingredients:

• 8 boneless skinless chicken thighs (about 2 pounds) trimmed
• 1 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
• 1/2 teaspoon McCormick Gourmet Collection Black Pepper, Course Grind
• 2 tablespoons olive oil
• 1 large onion, chopped (1 cup)
• 2 tablespoons Thai Kitchen Roasted Red Chili Paste
• 2 cups chicken broth
• 1 can (13.5 ounces) Thai Kitchen Coconut Milk
• 1 large sweet potato (1 pound), peeled, quatered lengthwise and cut into 1-inch slices (about 2 cups)
• 1 small red bell pepper, cut into thin strips (1 cup)
• 1/2 cup smooth almond butter
• 1/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro
• Cooked Thai Kitchen Jasmine Rice or basmati rice (optional)

Directions:
1. Season chicken with sea salt and pepper. Heat oil in 5-quart nonstick Dutch oven or saucepot on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Add onion; cook and stir 3 minutes or until lightly browned. Add chili paste; cook and stir 1 minute.
2. Stir in broth, coconut milk, sweet potato and bell pepper. Bring just to boil. Return chicken and any juices to Dutch oven. Reduce heat to low; cover and simmer 25 minutes or until chicken is cooked through and sweet potato is tender.
3. Mix almond butter, lime juice and 1 cup of sauce from the stew in medium bowl with wire whisk until smooth. Gradually stir back into stew. Simmer 5 minutes or until sauce is slightly thickened, stirring occasionally. Sprinkle with cilantro. Serve over cooked rice, if desired.
Nutritional Information:

For 1 serving: Calories: 447 | Sodium: 679mg | Fat: 31g | Carbohydrates: 17g | Cholesterol: 78mg | Fiber: 3g | Protein: 25g

This giveaway is now closed.


Matt Schuierer (@mattschuierer) is part of the Project Management team at Mom Central Consulting. As a self-proclaimed foodie, when Matt isn’t watching the Food Network you can find him fixing something up in the kitchen.


Mom Central received a McCormick Flavor Forecast 2011 spice kit to facilitate this review.

Mom Central