I’ve really gotten into spice rubs for meat lately. Easier and less messy than marinades, they are a nice way to spice up (no pun intended) a boring piece of meat, with spices and herbs that already are in the cupboard.
This was an easy Sunday dinner. Always one for looking for simplicity, by browning and roasting the chicken in the same pan, it makes a one-dish supper–less cleanup! I had Israeli couscous in the cupboard, so I used that, which made it more of a pasta side dish. If you’re looking for a gluten-free alternative, quinoa or rice can certainly be used. Served with the first corn of the season, it was a delicious meal and the leftover chicken was perfect on my salads for lunch!
Spiced Chicken Thighs and Parsley Couscous
This recipe originally appeared in the August 2014 issue of Cooking Light magazine.
Sip on a cool glass of ginger lemonade for just 32 cents per serving: Bring 4 cups water and 1/3 cup sliced fresh ginger to a boil in a medium saucepan; remove from heat. Steep 30 minutes. Strain; discard solids. Mix the liquid with the juice of 2 large lemons and 3 tablepoons honey. Serve over ice.
Serves 4 (serving size: 2 thighs and about 1/2 cup couscous)
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)
1 1/2 tablespoons canola oil, divided
2/3 cup uncooked couscous
2 teaspoons minced garlic
3/4 cup unsalted chicken stock
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
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.
3. While chicken rests, heat a small saucepan over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add couscous and garlic to pan; cook 2 minutes or until toasted and fragrant, stirring frequently. Carefully stir in remaining 1/4 teaspoon salt and chicken stock. Bring liquid to a boil. Remove from heat; cover and let stand 4 minutes (avoid opening the lid). Fluff couscous with a fork, and stir in parsley and lemon juice.
MVK’s Endorsement of the Week: Lovethesecretingredient.net
Far be it for me to think I’m the only food blog out there worth reading (there are zillions out there, so I know I’m only a teeny spec in the cyber world!). But I came across Mary Frances’s blog, Love the Secret Ingredient, a couple of years ago, and have thoroughly enjoyed reading her adventures in the kitchen since then. She cooks a little bit like me; I have this in the fridge, what can I make?
She’s had a project for the last few months that I really admire: seasonal food boxes, all to benefit Feed the Children. I ordered the summer box (pictured), and received a delicious spice rub, some yummy salsa, and other goodies. And the box was totally gluten-free. This sort of project is totally out of my realm, so I’m excited to find something foodie related–and impressed she took her blog and food interest to the next level!
I’ll be ordering the fall box soon! Check it Mary Frances’s blog at www.lovethesecretingredient.net.