COTTAGE GROVE HOUSE

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.

Serves 4.