Dhana Jeera Roasted Chicken

By kishthecook

I make this A LOT! Fairly quick and simple.. adapted from a recipe by Ruth Reichl. Delicious, tart, carmalized sweet spicey goodness! I like the deeper flavor of chicken thighs and the ease of boneless, skinless, but you can use chicken breasts or any skin on and bone in chicken cut. Just adjust your cooking time accordingly. Also, be sure to use GOOD, free range, organic chicken. More expensive, BUT SOOO MUCH BETTER! Support your local farmer if possible! This is a pretty free form recipe open to a lot of experimentation with rubs and ingredients! Have fun!

Ingredients

• DHANA JEERA RUB:
• 2 TBS New Mex. red chili powder
• 2 tsp ground cumin
• 2 tsp ground corriander
• 2 tsp ground blk pepper
• 1 tsp ground cinnamon
• 4 tsp sea salt
• 2 tsp sugar
• 4 boneless skinless chicken thighs
• Extra VIrgin olive oil
• 1 head garlic peeled, whole cloves
• 1 lemon or lime cut into chunks
• handfull of sliced mushrooms
• 1/2 cup Marsala wine (sweet), or white wine or Vermouth... I like the sweetness of Marsala

Preparation

Step 1

In a bowl, mix the rub ingredients then add a good slug of olive oil to make a thick paste. Smear the rub all over the chicken pieces and set aside to marinate 20 minutes.
Place oven rack in middle of oven and heat to 450
Heat 2-3 TBS(ish) Olive oil in large, oven proof skillet on the stove top, moderatley high heat
brown chicken 3-4 minutes each side
add the Marsala and lightly deglaze, scraping stuck bits from pan.
Throw the garlic cloves, lemon chunks and handfull of sliced mushrooms into the pan with the chicken and wine. Give a light stir
Transfer pan to oven and roast uncovered 20-30 minutes or until chicken is cooked through.
Remove from oven and deglaze pan again with a splash of wine to scrape up the sticky bits (yummy) Garnish with fresh chopped parsley.