Spiced Chicken Thighs w/ Mashed Potatoes and Sliced Carrots

Spiced Chicken Thighs w/ Mashed Potatoes and Sliced Carrots

Dinner Tonight: Spiced Chicken Thighs w/ Mashed Potatoes and Sliced Carrots

I have to say it, "Winner, Winner, Chicken Dinner" Another Keeper Recipe! I came across this recipe in the latest issue of Cooking Light. It looked and sounded delicious, Chicken Thighs loaded with spices! To prepare it I'll need; 2 teaspoons ground cumin, 2 teaspoons brown sugar (I used Splenda Brown Sugar), 1 teaspoon chili powder, 1 teaspoon ground ginger, 3/4 teaspoon kosher salt (divided), 1/2 teaspoon crushed red pepper, 1/2 teaspoon grated lemon rind, 1/4 teaspoon freshly ground black pepper, 8 bone-in chicken thighs, trimmed and skinned. I used skinless and boneless Chicken Thighs.

Ingredients

  • I have to say it, "Winner, Winner, Chicken Dinner" Another Keeper Recipe! I came across this recipe in the latest issue of Cooking Light. It looked and sounded delicious, Chicken Thighs loaded with spices! To prepare it I'll need; 2 teaspoons ground cumin, 2 teaspoons brown sugar (I used Splenda Brown Sugar), 1 teaspoon chili powder, 1 teaspoon ground ginger, 3/4 teaspoon kosher salt (divided), 1/2 teaspoon crushed red pepper, 1/2 teaspoon grated lemon rind, 1/4 teaspoon freshly ground black pepper, 8 bone-in chicken thighs, trimmed and skinned. I used skinless and boneless Chicken Thighs.
  • Spiced Chicken Thighs
  • Ingredients
  • 2 teaspoons ground cumin
  • 2 teaspoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 8 bone-in chicken thighs, trimmed and skinned (about 2 1/2 pounds)
  • Preparation
  • Preheat oven to 425°.
  • Combine cumin, sugar, chili powder, ginger, 1/2 teaspoon salt, red pepper, lemon rind, and black pepper in a small bowl; rub spice mixture over both sides of chicken. Heat a large ovenproof skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan, placing it skin side down; cook 5 minutes on each side or until chicken is browned. (If necessary, work in batches to avoid overcrowding the pan.) Transfer pan to oven. Bake chicken at 425° for 14 minutes or until done. Remove chicken from pan; let stand 10 minutes before serving.
  • http://www.myrecipes.com/recipe/chicken-thighs-parsley-couscous-50400000136558/
Read the whole recipe on Diab2Cook