There was a spice rub mix recently that made me look for more spice rubs. Well, at least one that I had all the ingredients for. S would KILL me if I bring home another spice. We have so many as it is.
He keeps asking when I'll be using or getting rid of some of the new ones I have acquired from My Spice Sage. Every time I order veggies for Missy, I get 1 ounce of something free. SO, these I anticipate going into the next Foodie PenPals box. Or at least some Food PenPals box.
But I digress...
I am excited at the thought of all the new and interesting flavors, combinations, and dishes that this blog will open up for me. I mean, I'd have no idea about some traditional Tajikistan meals or meal etiquette. I love the interactive map. I could spend HOURS just reading all the difference menus, recipes, reviews.
And I could probably spend MANY posts just pouring over the photos, the writing the content. I will seriously have to search for more blogs like this one.
So, you can imagine my delight when I found this delightful spice blend that was perfect for my chicken thighs. I didn't want to do the typical garam masala roasted thighs. Even though they are crack-ish in their yummy flavor when they're done. This blend was a just a bit different. I've altered the ingredients just slightly for my personal tastes. I'm not a HUGE fan of all that black pepper. And for myself, I'd double the chili powder.
Anyway, as I was toasting the spices...
S: It's a good thing you can't smell that.
Me: Why? Does it smell bad?
S: No. It's just strong.
Me: Coriander is a strong spice and there's a lot in here. Does it smell bad?
S: No. Just strong.
I COULD smell the coriander even through all the clogged loveliness that is my sinuses. And it smelled WONDERFUL!
Heat a nonstick skillet over medium high heat. Add coriander, cumin, peppercorns, cardamom, cloves, and cinnamon. Toast until fragrant and lightly toasted. Allow to cool.
Combine chili powder and nutmeg in a spice grinder. Add coriander seed mixture and ground until a find powder. Store in an airtight container for up to 1 month.
Combine 2 tablespoons of Massalé powder with 1 cup of nonfat yogurt and stir to combine. Refrigerate for at least 30 minutes up to 2 hours.
Preheat oven to 425. Line a baking sheet and rack with aluminum foil and coat with cooking spray. Place chicken thighs on the rack and bake at 425 for 40 to 45 minutes or until a thermometer registers 165. Allow to rest 5 minutes.
Serve thighs with couscous and roasted carrots.
Massalé Roasted Chicken Thighs
Yield: 4
Ingredients for Massalé Rub
- 3 tablespoons coriander seed
- 1 tablespoon cumin seed
- 2 teaspoons black peppercorns
- 8 whole green cardamom pods
- 1 teaspoon whole cloves
- 1 small ceylon cinnamon stick, broken into pieces
- 1 small Vietnamese cinnamon stick, broken into pieces
- 1 teaspoon chili powder
- 1 teaspoon ground nutmeg
Remaining Ingredients:
- 1 cup nonfat yogurt
- 1 pound chicken thighs, boneless, skinless
- Heat a nonstick skillet over medium high heat. Add coriander, cumin, peppercorns, cardamom, cloves, and cinnamon. Toast until fragrant and lightly toasted. Allow to cool.
- Combine chili powder and nutmeg in a spice grinder. Add coriander seed mixture and ground until a find powder. Store in an airtight container for up to 1 month.
- Combine 2 tablespoons of Massalé powder with 1 cup of nonfat yogurt and stir to combine. Refrigerate for at least 30 minutes up to 2 hours.
- Preheat oven to 425.
- Line a baking sheet and rack with aluminum foil and coat with cooking spray. Place chicken thighs on the rack and bake at 425 for 40 to 45 minutes or until a thermometer registers 165. Allow to rest 5 minutes.
- Serve thighs with couscous and roasted eggplant.
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