Cassie’s Ruminations

Ginger Lime Chicken Thighs

Yet another recipe inspired by Everyday Food: Fresh Flavor Fast. This was good, but probably not enough to repeat again. The flavor combinations were somewhat new to us. Neither of us is much a fan of retail curry powders, so I made my own omitting some of the spices that one or the other of us did not like. My spice mix recipe is below, if you’d like to duplicate it, otherwise, use your favorite. I served this with some steamed broccoli and cauliflower and some quinoa taboule.

Ginger Lime Chicken Thighs
Serves 2

2 tsp freshly grated ginger root
1 tbsp fresh lime juice
1 tsp curry powder
2 green onions, trimmed and minced
kosher salt and black pepper
4 bone-in skin-on chicken thighs, about 2 lb

Heat broiler with a rack about 8 inches from the heat. In a small bowl, mix together the ginger, lime juice, curry powder, and green onion. Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray.

Place the chicken thighs on the sheet and season generously with salt and pepper on both sides. Using your fingers, gently loosen the skin from the meat around the top of each piece, leaving the edges sealed. Divide the spice mixture evenly under the skin of each thigh, rubbing it into the meat. Turn the thighs skin side down and place under the broiler.

Cook for 5 minutes then remove from the oven and flip the thighs skin side up. Return under the broiler and cook for another 8-10 minutes, or until the skin is crispy and browned and the internal temperature is 165 degrees F. Remove from the oven and let rest for 10 minutes before serving.

Cassie’s Curry Powder
Makes about 4 tbsp

2 tbsp tumeric
2 tsp ground cumin
2 tsp coriander
1 tsp ground ginger
1/4 tsp cayenne
1/4 tsp cinnamon
1/8 tsp nutmeg

Place all spices in a little canning jar and shake well to combine.