Spice-Rubbed Oven-Roasted Chicken
Author: Lisa
  • 5 skinless chicken thighs (about 1½ pounds)
  • ¼ cup yellow or green split peas
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • 2 whole dried red chili peppers (more or less to taste)
  • 2 teaspoons whole coriander seeds
  • ½ teaspoon salt (more or less to taste)
  • ½ teaspoon turmeric
  • 2 teaspoons finely minced garlic
  • ¼ cup oil
  1. Wipe chicken with a damp paper towel and set aside.
  2. Place split peas, peppercorns, cumin seeds, red chili peppers, and coriander seeds in a small, heavy skillet over medium-high heat. Toast, stirring constantly, about 2 to 5 minutes, until the spices start to look toasted and emit a wonderful aroma. Immediately place spices in a shallow bowl and let cool for 5 minutes.
  3. Put cooled spices in a spice/coffee grinder and grind until coarse. Place spice mixture in a bowl, add salt, turmeric, garlic, and oil; stir to form a past.
  4. Rub chicken with spice paste. Cover and refrigerate for 20 to 30 minutes. Preheat oven to 350F.
  5. Arrange chicken on foil-covered baking pan. Roast about 25 minutes until chicken is tender and internal temperature has reached 165F.
Recipe by Lisa Cooking at http://lisacooking.com/2013/10/19/indian-inspired-gluten-free-cooking-cookbook/