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.

To prepare it I preheated the oven to 425°. Combined the cumin, brown sugar, chili powder, ginger, 1/2 teaspoon salt, red pepper, lemon rind, and black pepper in a small bowl; then rubbed the  spice mixture over both sides of chicken. Heated a large cast-iron pan over medium-high heat. Added 1 tablespoon of extra virgin olive oil to pan; swirl to coat. Added the chicken to the pan, placing it skin side down; cooked 5 minutes on each side, until chicken is browned. (If necessary, work in batches to avoid overcrowding the pan.) Transfer pan to oven. Baked the chicken at 425° for 16 minutes, until done. Remove chicken from pan; let stand 10 minutes before serving. And now you have one dynamite Chicken Dish! The spices along with the brown sugar gave the Chicken an unbelievable taste and browned it up just right. One nice Chicken Keeper Recipe. the original recipe and web link is at the end of the post. For one side dish I heated up some Bob Evan’s Mashed Potatoes, my favorite Mashed Potatoes by far. Then I also heated up a small can of Sliced Carrots. For dessert later a Jello Sugar Free Dark Chocolate Mousse.









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
1. Preheat oven to 425°.

2. 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/