Indian Spiced Chicken Thighs

When it comes to chicken, fried chicken that is, I've always been a wing and a leg woman. And then of course I'll do a chicken breast for various dishes, sauteed or pan fried and for salads. Yet chicken thighs have always eluded me. Until this summer that is.

While visiting my mother this summer, she bar-b-qued and one of the meats she cooked was boneless, skinless chicken thighs. My mom kept telling me how good they were and how much I needed to try it. So in addition to the usual chicken wings on my plate, I decided to sample the chicken thighs. After a few bites, I was once again reminded of why I listen to my mother. Besides always giving me the best advice and being there when I need someone to talk to, my mother knows what she is talking about when it comes to food. The chicken thighs were tender and juicy, not at all dry as chicken breast can be sometimes.

I was convinced I needed to try more recipes using chicken thighs. Well that immediately led to Take Out Chicken, which was undoubtedly a hit. Chicken thighs were on a roll in our house...two for two. So I decided to try a recipe I found in Rachael Ray's Everyday Magazine for Indian Spiced Meat. The recipe called for boneless, skinless chicken breast or thighs or beef sirloin or lamb chops. Of course I picked...you guessed it....boneless, skinless, chicken thighs.

This recipe is basically a great meat rub with a whole bunch of flavor. I made this on a weeknight since there was not much involved in the process and served it alongside sauteed spinach and smashed potatoes. A delicious but simple recipe which gives the use of chicken thighs a two thumbs up for the third time in a row.

Indian Spiced Meat
Printable Recipe
serves 4

2 tablespoon cumin
2 tablespoon ground coriander
2 tablespoon grill seasoning
2 teaspoon tumeric
2 teaspoon ground allspice
2 teaspoon smoked paprika
2 pounds boneless, skinless chicken breast (or whichever meat you prefer)
2 tablespoons olive oil

In a small bowl, combine the cumin, coriander, grill seasoning, tumeric, allspice and paprika. Rub the spice mixture all over the meat and let stand for at least 15 minutes.

In a skillet, heat two tablespoons olive oil over medium-heat. Add the meat and cook for 6 minutes per side

Transfer to a plate and serve.

adapted from Everyday with Rachael Ray