Anyhow, I've done a couple of recipes that I intend to blog soon, but the most recent one is the one I wanted to start with because mmmmm! So yummy! The spice mixture is such a different combination, and despite the level of crushed red pepper, it's still not overwhelmingly hot (I would rate it between mild and medium spicy, but I don't eat a lot of extremely spicy stuff all that often).
Original recipe link:
http://www.foodandwine.com/recipes/spice-rubbed-chicken-thighs
Ingredients:
1/2 T. coriander seeds
1/4 star anise pod (2 'points')
1/2 T. whole black peppercorns, cracked
1 1/4 tsp. crushed red pepper flakes
1 T. kosher salt
8 chicken thighs (bone-in, skin-on)
1/4 c. canola oil
1 large Spanish onion, thinly sliced
1 large leek, white and tender green parts only, thinly sliced
2 plum tomatoes, chopped
3 thyme sprigs
3 oregano sprigs
1 c. dry red wine (I used Bogle vineyards Merlot--very nice!)
1 c. water
1 T. red wine vinegar
1 T. honey
dried parsley (for garnish)
Instructions:
1. In a small skillet, toast the coriander, star anise, cracked peppercorns, and crushed red pepper over medium heat. Shake the pan occasionally, cooking until fragrant, about 2 minutes.
2. Transfer the mixture to a spice grinder and let cool for a couple of minutes. Pulse until coarsely ground (I think I might have gone past coarsely, but it was still tasty :)).
3. In a small bowl, mix ground spices with the kosher salt. Rub the spices all over the chicken.
4. In a large skillet (I opted for my cast iron skillet and will choose the same next time), heat the oil over medium-high heat. Add the chicken and cook for 5 minutes. Turn chicken and cook additional 5 minutes. Transfer cooked chicken to a roasting pan, arranging skin side up.
5. Heat oven to 350°F.
6. Pour off most of the oil from the skillet (I think I left about a tablespoon or so). Return skillet to stove and reduce heat to medium. Add onion and leek, cook for around 5 minutes or until vegetables have softened/reduced.
7. Add the tomatoes, thyme, and oregano. Cook for around 3 minutes, or until tomatoes have just started to break down.
8. Add red wine and cook for around 5 minutes, scraping up any browned bits from bottom of pan while cooking.
9. Stir in the water and pour mixture over chicken in roasting pan.
10. Cover the pan with foil and braise chicken in oven for 1 hour.
11. After removing from oven, use foil to line a broiler pan. Transfer chicken to the foil on pan and turn on broiler to HI. Place a strainer over a saucepan and strain remaining braising liquid into saucepan.
12. Bring sauce to boil over high heat. Boil for 4 minutes, then add the vinegar and honey. Boil for 1 additional minute.
13. Meanwhile, once broiler is ready, broil chicken for 2-3 minutes, until skin is crisp.
14. Serve with sauce and sprinkle with parsley. Enjoy!
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