Spice Rubbed Chicken With Millet Pilaf Recipes

ONE SKILLET OVEN BAKED CHICKEN SHAWARMA AND RICE PILAF

Steps:

• Preheat oven to 180C/350F.
• Mix the Spice Rub ingredients together in a small bowl. Slather onto the chicken, covering both sides.
• Optional: Marinate for at least 1 hour, up to 24 hours. (Note 3)
• Heat olive oil in a large skillet over medium high heat. Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.
• Remove chicken from skillet. Scrape off excess black bits stuck to the pan and discard, along with excess oil (but leave some to cook the onion).
• Add garlic and onion. Cook for 2 minutes until translucent.
• Add rice and stir so the grains are coated in oil and become a bit translucent.
• Add remaining ingredients. Place the chicken on top - it should be half submerged with the skin above the surface. Pour in the juices from the plate as well.
• Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
• Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
• Remove from the oven. Let it rest for 5 minutes.
• Remove chicken from the rice and mix the rice quickly (to evenly distribute flavour).
• Serve, garnished with cilantro/coriander and parsley if desired. I also like to serve it with a bit of plain yoghurt. (Note 4)

SPICE RUBBED ROAST CHICKEN

Steps:

• Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
• When you are ready to cook, preheat the oven to 425 degrees F.
• Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
• Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

SPICE RUBBED CHICKEN WITH MILLET PILAF

Steps:

• Combine paprika, cumin, and salt in a small bowl. Rub on all surfaces of the chicken.
• Heat 1 tbsp oil in dutch oven or skillet over medium-high heat. Add chicken and brown 6-8 minutes, turning once. Remove to plate.
• Add remaining 1 tbsp of oil to dutch oven/skillet over medium heat.
• Add onion and garlic, saute 3 minutes.
• Stir in millet, tomatoes, broth, and bay leaf. Nestle chicken into mixture and sprinkle with pepper.
• Bring to a boil over medium-high heat.
• Cover, reduce heat, and simmer until millet is tender and chicken is cooked through (~20 minutes).
• Remove from heat and stir in peas. Cover again and let stand for 10 minutes.
• Remove bay leaf.

SPICE RUBBED CHICKEN

Steps:

• Trim chicken of visible fat.
• Mix dry ingredients together and rub on chicken.
• Spray large, nonstick skillet with cooking spray.
• Heat over high heat until just smoking.
• Add chicken.
• Immediately reduce heat to medium and let cook for 3-4 minutes.
• Turn chicken and cook until done through, 4-5 minutes more.
• Top with fruit salsa, regular salsa, guacomole or another sauce, if desired.