There is really no back story for this week's recipe, other than I saw the recipe in Martha Stewart Living years ago and thought I would give it a try. I am so glad I did because the combined spices always look so pretty in the bowl (and the finished product tastes good, too).
Chili Rubbed Chicken
Ingredients
Serves 4
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
2 tablespoons ground paprika
Salt and freshly ground black pepper
4 chicken breast halves, with bone in and skin on
1 tablespoon olive oil
1 large onion, cut into 1/2-inch rounds
8 sprigs fresh thyme or marjoram
Directions
1. Preheat oven to 400 degrees. In a small bowl, combine the chili powder, cumin, and paprika, plus salt and pepper to taste. Rub chicken all over with the chili mix.
2. Add olive oil to a large cast-iron or other ovenproof skillet, and swirl to cover bottom. Add onion rounds in a single layer, then thyme. Add chicken, skin side up. Transfer to oven, and bake until the chicken has cooked through, 30 to 40 minutes.
3. Let chicken cool slightly. Using your fingers, remove the bones. Slice each breast, crosswise, into four or five pieces. Serve with the roasted onion rounds and thyme.
The rub does have a slight spicy flavor, and therefore, we omit rubbing one piece of chicken for the girls' more gentle palates. Here is how it looks before going into the oven.
Because Skip likes all food served piping hot -- think molten lava -- there is no after photo, as the food was already "plated" before I could even think of getting an after shot. Here is Martha's finished product.
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