We all have heard stories of cravings and have had many ourselves! They range from rainy day cravings to a bad hair day cravings, from lazing -on-the- couch -mesmerized -by- the -snowfall -outside cravings to just-like-that cravings, from pregnancy related cravings to you-are-far-away-from-your-mother’s- kitchen-but-you-want-something-that-reminds-you-of -her- cooking craving…cravings have reigned supreme in all of our lives at some point in time! And we have done our best to satisfy or ignore that depending on a hundred variables at play at that particular moment:)
Living in New Jersey we see a lot of rain, sometimes more than we can take and that along with grumpiness also gives rise to these cravings more often than I would ideally like! And given the fact that we are expecting a baby in less than two months now, I find myself craving for very specific food that surprises even me at times:) When I was pregnant with our son, I never had ‘pregnancy cravings’ and this time around too I was doing fine till about a month back! And then it hit me one day and has been making surprise visits often. As someone trying to tackle gestational diabetes, let me tell you it is not a whole lot of fun when you cannot indulge in those cravings that somehow take total over the mind, heart and tummy for a few unsettling hours:( Anyways, I have found my tummy rumbling for some spicy chicken of late and after some reasonable exploration of the recipes online, I stumbled upon this really lip smacking recipe from fifteenspatulas.com (Crispy Spice Rubbed Chicken Thighs) that totally hit the sweet spot and I went to bed with a satisfied tummy. So if you craving some spicy (and it is SPICY) chicken that does not take up a lot of your busy night, go ahead and give this a try and keep a glass of cold lemonade handy, just in case 😉
I am posting the original recipe below with my minor additions and alterations (according to my taste) in red. You can try both and I hope you like them!
- 2 or 3 lb package skin-on bone-in chicken thighs (about 5 pieces) (I did not have this so I used skinless and boneless)
- 1 tsp ground ginger
- 1 tsp ground chipotle pepper
- 2 tsp yellow curry powder
- 1 tsp paprika
- 1 tsp garlic powder (I used freshly grated garlic…it is one of my favorite marinade ingredients)
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves (I did not use this)
- 1/4 tsp ground cayenne pepper
- 1/2 tsp ground cumin
- 1.5 tsp sea salt (I used regular salt)
- olive oil
In addition to the above ingredients, I added these extra ones too:
- 1 tsp of chipotle mustard
- 1/2 tsp lemon pepper powder
- 1 1/2 tsp of Mayonnaise (I generally add this when baking chicken taking a friend’s suggestion..it keeps the chicken very moist)
- Preheat the oven to 400 degrees F.
- Stir to combine the ginger, chipotle pepper, curry powder, paprika, garlic powder, coriander, cardamom, cloves, cayenne, cumin, and salt.
- Trim the excess fat from the chicken thighs (any part that overhangs the main piece). Rub the chicken thighs all over with the spice rub.
- Heat an ovenproof skillet over medium heat and add enough olive oil to coat the bottom of the pan (about 2 tbsp). Cook the chicken thighs skin side down (in a single layer) for 10 minutes, until the skin gets crispy (and if the skin isn’t golden brown and crispy after 10 minutes, cook it for a few minutes longer). Flip the chicken and cook for another 5 minutes, then transfer the skillet to the oven to cook for additional 10-15 minutes, until the chicken is cooked through and has reached an internal temperature of 180 degrees F. Serve and enjoy!
The way I did it since it was boneless and skinless
I preheated the oven to 350 degrees F and lined a baking sheet with parchment paper. And then arranged the chicken pieces and put them into the oven for about 20 minutes and voila!! it was done:) I hope you enjoy this as much as we did!
Thank you fifteenspatulas.com!