One Recipe Two Meals Spice Rubbed Chicken

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.

ONE RECIPE, TWO MEALS: CRISPY BAKED CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Place the flour in a shallow dish. In another shallow dish, combine the panko, Italian seasoning, 1/3 cup Parmesan and a pinch of salt. In one more shallow dish, beat the eggs.
• Set a shallow cooling rack in a baking sheet. Take each cube of chicken and lightly dredge it in the flour. Dip it in the egg wash, then roll it in the panko. Continue until all of the chicken cubes are coated in panko. Arrange on the cooling rack set in the baking sheet and bake, flipping halfway through, until golden brown on all sides, 15 to 20 minutes.
• Serve these baked nuggets with a side of steamed broccoli and a little bit of ketchup for dipping! Your kids will freak out.
• Now for your mature palate: Proceed with the pounded chicken, in the same fashion as the nuggets. First the flour, then the egg, then a good coating of the panko. Arrange the chicken on the rack on the baking sheet and bake until golden brown on both sides, 15 to 20 minutes.
• Meanwhile, cook the linguine in a pot of salted water until it is al dente and drain, reserving about 1/4 cup of pasta water. Transfer the pasta back to the pot. Add the butter, parsley, juice from half the lemon, the reserved pasta water and the remaining 1/4 cup Parmesan and give it all a good toss.
• To dress it up a tad more, slice the remaining half lemon, then sear a few lemon slices in a small saute pan-so fancy.
• Serve the baked chicken over the pasta and serve with extra Parmesan!

ONE RECIPE, TWO MEALS: PASTA PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to the box directions. Save a cup of the pasta water and drain the rest.
• At this point, scoop out two cups of the cooked pasta and place it back in the pot. Add 1/4 cup chicken stock and 1 tablespoon butter. If needed, add a little bit of the reserved pasta water to create a thin sauce. Add 1/4 cup Parmesan and stir to combine.
• Serve to your kids as is, or with 1/4 cup warmed peas, with extra grated Parmesan on top.
• Place the remaining cooked pasta back in the pot.
• In the meantime, heat the oil in a large saute pan over medium-high heat. Add the broccoli florets and asparagus pieces to the pan. Add 1/4 cup water and cover to steam, about 3 minutes.
• To the pan, add the cherry tomatoes, white wine, garlic, thyme leaves, 2 tablespoons butter and the remaining 1/2 cup chicken stock. Sprinkle with salt and pepper. Let saute for a few more minutes until the colors pop. Finally, add the peas and toss. Off the heat, add the last tablespoon of butter and another 1/3 cup Parmesan. If needed, stir in a little of the reserved pasta water to create a sauce. Toss to combine.
• Serve the adult-friendly pasta primavera with fresh parsley and more Parmesan-and that extra white wine, for Pete's sake!

SPICE-RUBBED CHICKEN THIGHS

Steps:

• In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

SPICE-RUBBED SPATCHCOCKED CHICKEN

Steps:

• Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
• In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
• Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
• Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.

SUNNY'S EASY 1-2-3 SPICE-RUBBED CHICKEN WITH CITRUS-HONEY GLAZE

Steps:

• For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
• Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
• Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
• Preheat a grill or oven to 350 degrees F.
• Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
• For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
• Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
• In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.

SPICE RUBBED CHICKEN THIGHS WITH CUMIN SCENTED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.

ONE RECIPE, TWO MEALS: CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons of the sesame oil in a large saute pan. Add the chicken to the pan, and sprinkle with salt and pepper; sear on one side for 3 minutes. Flip and sear until you see nice browning all over, another minute or two. Remove the chicken and set aside.
• Add the thawed veggies to the pan to simply warm through.
• In the meantime, bring a large pot of salted water to a boil. Add the rice noodles and boil for about 1 minute. Remove from the heat and let stand for about 5 minutes. Drain the noodles.
• At this point you're ready to serve the kids! Using tongs, grab a small mound of noodles and plate them. Top with the warm veggies and a few slices of chicken. If your kids can dig a little scallion, by all means, garnish away! Sesame seeds are fun, too.
• Now let's continue on for our adult mouth holes.
• Back in the saute pan, bring another tablespoon or two of sesame oil to a medium-high heat. Add the garlic, ginger and lemongrass. Let bloom and saute for about 30 seconds, then add the red bell pepper and snow peas. Sprinkle with a small pinch of salt and pepper. Toss and saute a couple of minutes, until the veggies slightly soften and pop in color.
• Add the chicken to the pan, along with as many noodles as you can fit. Add the soy sauce, lime juice and maybe 1 more tablespoon of sesame oil. Toss everything together to coat.
• Serve on a huge platter (or individual plates) garnished with scallions and sesame seeds!

SPICE-RUBBED CHICKEN WITH POMEGRANATE SALAD

Steps:

• Score the chicken with a sharp knife, about 2-3 cuts in each piece. Mix the spices with a little salt, the olive oil and vinegar in a small bowl. Using gloves (turmeric stains your fingers), rub this spice mixture over the chicken pieces and transfer to a roasting tin. Leave to marinate for at least 20 mins, or overnight in the fridge if you're preparing ahead.
• Heat oven to 200C/180C fan/gas 6. Cover the chicken with foil and bake for 30 mins. Remove the foil and continue cooking in the oven for another 10 mins until tender. Baste with tin juices and rest for 5 mins before serving.
• Meanwhile, make the salad. Mix the pomegranate seeds with the orange segments, mix the lime juice with the pomegranate molasses, then drizzle over. Scatter with torn mint leaves and serve alongside the chicken.