spiced chicken thighs with garlicky rice
September 9, 2013 § 57 Comments
Surprisingly, this went together not only with ease, but rather swiftly, which was especially nice after working two 12 hours days in a row! I didn’t think I had it in me to put together a sit down dinner, however, it had been a few days since the three of us shared a meal at the table.
Broiling chicken in the oven is a rarity for me although after preparing this I realize how suitable the broiler is for a busy day, not to mention the chicken turning out to be succulent and flavorful. I found the recipe in a Cooking Light magazine and followed it exactly how it was written. The garlic rice was wonderful, something we will be making often.
I n g r e d i e n t s
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- 1 cup basmatic rice
- 1 1/2 cups water
- 3/4 teaspoon salt
- 3 tablespoons parsley, chopped
- sprinkling black pepper
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 8 bone-in chicken thighs
M e t h o d
For the rice…melt the butter in a saucepan over medium high heat. Add garlic and sauté until aromatic. Add rice coat well with garlic and oil. Add 1 1/2 cups water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer 12 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes, then remove the lid and fluff the rice. Stir in the parsley and black pepper.
For the chicken…Preheat broiler to high. Combine sugar, chili powder, paprika, cumin, ground pepper and a pinch of salt. Sprinkle half of spice mixture over chicken. Place chicken on a parchment (or foil) lined baking sheet. Broil 6-8 minutes. turn chicken over and sprinkle with remaining spice mixture. Broil another 6-8 minutes or until done. Remove chicken and reserve the pan drippings. Let chicken stand 5 minutes. Spoon dripping over chicken and serve with garlicky rice.