Best Curry Rubbed Smoked Chicken Thighs With Sorghum Chile Glaze Recipes

Spice Rubbed Chicken Thighs with Cumin Scented Cabbage image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
4 bone-in chicken thighs, skin removed (about 1 pound)
Freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons cumin seeds
1 bunch scallions (white and green parts), thinly sliced
1/2 small head green cabbage, cored, halved, and thinly sliced
2 tablespoons coarsely chopped cilantro leaves
Squeeze of lemon juice

Steps:

Preheat oven to 350 degrees F.
Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.

Nutrition Facts : Calories 211 calorie, Fat 9 grams, SaturatedFat 2 grams, Carbohydrate 10 grams, Fiber 4 grams, Protein 25 grams

Chile-Rubbed Wings image

Provided by Food Network Kitchen

Categories appetizer

Time 55m

Yield 3 pounds wings

Number Of Ingredients 7

Vegetable oil, for greasing
1 1/2 tablespoons ancho chile powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/8 teaspoon ground cloves
Kosher salt and freshly ground pepper
3 pounds chicken wings, split at the joint, tips removed

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment paper and lightly oil. Mix the chile powder, cumin, coriander, cloves, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the wings and toss to coat.
Spread the wings, spaced apart, on the prepared baking sheets. Bake, turning once, until browned and crisp, about 40 minutes.
Hot:
Ancho chile powder gives these a slightly smoky kick; serious wing lovers will want to step up the heat.
Hotter:
Put 2 jalapenos, 1/2 cup cilantro, 1/4 teaspoon cayenne, the juice of 1 lime and 1 1/2 tablespoons vegetable oil in a food processor and finely chop. Toss with the wings; marinate 2 hours. Brush off the marinade and rub and bake as directed, omitting the black pepper.
Hottest:
Marinate the wings in the jalapeno mixture (see above), then rub and bake as directed. About 5 minutes before they're finished baking, brush with a mixture of 3 tablespoons each honey and Sriracha sauce (hot Asian chili sauce).