Indian Dry Rub with Chicken
Servings
16Serving size
4 ounces chicken with 1 Tablespoon rubThis recipe can easily be multiplied or halved and makes great leftovers. Try the leftovers in sandwiches or on salads.
Serve with Brown Rice or Brown Rice with Parsley and Pan Grilled Broccoli or Pan Grilled Asparagus or Yellow Squash and Onions or Roasted Cauliflower | Low Sodium Roasted Cauliflower.
Serve with Brown and Wild Rice or Brown Rice or Brown Rice with Parsley or Coconut Brown Rice
AND
Serve with Brown Butter Cauliflower or Harissa Cauliflower or Pan Grilled Asparagus or Pan Grilled Broccoli or Roasted Cauliflower or Roasted Cauliflower – Low Sodium Version or Roasted Cauliflower with Garlic or Roasted Cauliflower with Pine Nuts or Roasted Curried Cauliflower or Yellow Squash and Onions
Ingredients
| 1 Tbsp. Paprika |
| 1 Tbsp. no salt added chili powder |
| 1 tsp. Curry powder |
| 1 tsp.. Ground cumin |
| 1 tsp. Garlic powder |
| 1 tsp. Ground turmeric |
| 1 tsp. Ground coriander |
| 1 tsp. Dried or rubbed sage |
| 1/4 tsp. Ground ginger |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 64 ounces Boneless, skinless chicken thighs |
| 2 tsp. Olive oil |
Instructions
Place the paprika, chili powder, cumin, garlic powder, turmeric, coriander, sage, ginger, salt, and pepper in a mixing bowl and mix thoroughly.
Place the chicken thighs in the bowl with the spices and toss until the thighs are well coated with the rub.
When ready to cook, place the olive oil in the pan and swirl to coat the pan. Add the chicken thighs and return the pan to the oven.
After 10 minutes, turn the chicken over and return the pan to the oven.
Cook for an additional 6-8 minutes. Serve.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Brown Rice with Parsley
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
AND
Serve this recipe with one of these vegetable side dishes.
Brown Butter Cauliflower
Place the water in a large sauce pan fitted with a steamer basket over high heat. When the water, boils add the cauliflower. Steam for 12 minutes. Remove the cauliflower and set aside. Place the butter in a large skillet over medium high heat. Melt the butter, and as it…
Harissa Cauliflower
Place a large skillet in the oven and preheat to 325°F. Place the water in a large sauce pan fitted with a steamer over high heat. When the water is boiling add the cauliflower. Steam for 8 minutes. Place the olive oil in the hot skillet and add the steamed…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Roasted Cauliflower
Place a large skillet in the oven and preheat to 325°F. When the pan is hot, spray lightly with oil and add the cauliflower. Return the pan to the oven and roast the cauliflower for about 20 – 25 minutes, tossing occasionally. While the cauliflower is roasting, place the butter,…
Roasted Cauliflower – Low Sodium Version
Place a large skillet in the oven and preheat to 325°F. When the pan is hot spray lightly with oil and add the cauliflower. Return the pan to the oven and roast the cauliflower for about 20 – 25 minutes tossing occasionally. While the cauliflower is roasting place the spread,…
Roasted Cauliflower with Garlic
Preheat the oven to 325°F. While the oven is preheating break up the cauliflower and place in a medium mixing bowl. Add the olive oil 1 teaspoon at a time, tossing to coat the cauliflower. Place the coated cauliflower in a 10 inch oblong Pyrex dish and place the dish…
Roasted Cauliflower with Pine Nuts
Place a baking sheet in the oven and preheat to 375°F. When the oven is hot, add the olive oil to the sheet pan, swirl, and add the cauliflower, garlic, and white onion. Return to the oven and roast for 10 minutes. Stir every 5 minutes. After 10 minutes, add…
Roasted Curried Cauliflower
Place a medium-sized skillet in the oven and preheat to 300F. When the oven is hot, spray the pan lightly with olive oil. Place the cauliflower in the pan, then spray the cauliflower liberally with olive oil. Place the pan back in the oven and cook for 10 minutes. Remove…
Yellow Squash and Onions
Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The spices from Southern Asia lend themselves well for use in dry rubs. There are a wide variety of flavors that bring spiciness, sweetness and umami flavors to any dish. This rub is a perfect example of what you can create by blending a few familiar spices – paprika as a base, curry powder for aromatics, sage for a bit of umami, and the coriander and ginger for a sweetness.