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Thursday, December 26, 2013

Crispy Spiced Chicken Thighs with Hummus and Pine Nut Raisin Relish

Chicken thighs get a bad name. I guess you either like dark meat or you don't, but I happen to love thighs and the extra fat doesn't bother me at all :) This recipe is adapted from Food and Wine and is a flavorful way to dress up another night of chicken. Don't forgo the bones or the skin - you need both to make this crispy and juicy. (You can skip #2 and buy hummus already made...)

1/4 cup olive oil
4 cloves garlic, smashed
1.5 tsp coriander
1 tbsp cumin
1 tsp lemon zest
Salt and pepper
1 lb bone-in, skin-on chicken thighs
1 can chickpeas
1/4 cup tahini
2.5 tbsp lemon juice
1 small red onion, diced
1/2 cup golden raisins, soaked in hot water 30 mins, then drained
1/4 pine nuts, toasted
Small handful of cilantro, roughly chopped
Splash of white wine vinegar
1/2 plain Greek yogurt

1. Combine the first six ingredients in a large bowl. Add the chicken and coat, refrigerate for 4 hours or overnight.

2. In a food processor, combine the chickpeas, tahini, 1 tbsp lemon juice and salt and pepper. Process until smooth and add a little water if it's too thick.

3. Preheat the oven to 450. Heat a cast iron skillet. Remove the chicken from the marinade and scrape off any solids. Add chicken to the skillet, skin side down. Cook over moderately high heat until skin is browned and crispy. Turn the chicken over and put the pan in the oven and roast for 15 minutes or until juices run clear.

4. In a bowl, combine the onion, raisins, pine nuts, cilantro, vinegar, and the rest of the lemon juice.

5. Heat up the hummus so that it's warm - you can microwave it for 30 seconds or so. Place a mound of hummus on the plate, top with a dollop of yogurt, the chicken and the relish.

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