Monday, July 1, 2013

Spiced Chicken Thighs with Garlicky Rice

So this was actually better as a left over than on the day of.  It was good the day of but it picked up a lot of flavor between dinner and lunch.  The rice was a little too garlicky for me.  I'm sure D would say no such thing, although he thought it needed an herb (other than parsley).  He increased the rice, because he has never seen a recipe where 1 Cup of uncooked rice equals 2/3 Cup portions.

Would have again.  We had with broccoli.

Spiced Chicken Thighs with Garlicky Rice

Yield: Serves 4 (serving size: 2 thighs and about 2/3 cup rice)

1 tablespoon butter
1 tablespoon minced fresh garlic
1 cup uncooked basmati rice
1 1/2 cups water
3/4 teaspoon salt, divided
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
2 tablespoons brown sugar
2 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
8 bone-in chicken thighs (about 2 1/2 pounds), skinned
Cooking spray

1. Melt butter in a saucepan over medium-high heat. Add garlic; sauté 1 minute. Add rice; cook 30 seconds, stirring constantly. Add 1 1/2 cups water and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until rice is tender and liquid is absorbed; let stand 5 minutes. Fluff rice. Stir in parsley and black pepper.

2. Preheat broiler to high.

3. Combine sugar and next 5 ingredients; stir in remaining 3/8 teaspoon salt. Sprinkle half of spice mixture over chicken. Place chicken on a foil-lined jelly-roll pan coated with cooking spray. Broil 6 minutes. Turn chicken over; sprinkle with remaining spice mixture, and broil 6 minutes or until done. Remove chicken; reserve pan drippings. Let chicken stand 5 minutes. Spoon drippings over chicken; serve with rice.

Nutritional Information
Calories: 406; Fat: 8.9g; Saturated fat: 3.3g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 1.4g; Protein: 29.7g; Carbohydrate: 53.8g; Fiber: 1.8g; Cholesterol: 139mg; Iron: 3mg; Sodium: 635mg; Calcium: 31mg

Cooking Light JULY 2013

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