New Year Easy Recipe – ‘4 Spices’ Dry Rub Skillet Chicken

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This is my last post for 2013. To welcome the New Year, I am sharing this family favorite:  ‘4 Spices’ Dry Rub Skillet Chicken recipe. Juicy and tender, the secret to this easy recipe is the ‘4 spices’ dry rub.

Start by adding salt and pepper to uncooked chicken. Ingredients for the dry rub are generous amounts of: 1) Whole cumin seeds, 2) coriander seeds, 3) ginger and 4) paprika. Mix and rub on the uncooked chicken with olive oil (to help spread the dry rub.) Cover and marinade for 30 minutes in the fridge. If you have time for prep work, let it marinade for 2-4 hours in the fridge. Either way, I have made this recipe following a 30 minute marinade and the chicken turned out moist, juicy and flavorful.

IMG_4992Cook on medium heat on a pan until chicken pieces have browned on all sides.

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Cover and simmer. Mix the remaining dry rub with 1/2 cup of water and add to the pan. Follow this last step only if all liquids at the base of the pan have evaporated. Turn the chicken halfway through the process, and remove from the pan when all pieces have cooked completely.

IMG_4998Tips:

  • This recipe also works well with boneless chicken thighs.
  • Serving suggestions: Serve with mashed or boiled potatoes and broccoli, or with a simple green salad and french bread. 

The ‘4 Spices’ Dry Rub Skillet Chicken is a great way to unwind welcoming the first of 2014! 🙂

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