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Massalé Roasted Chicken Thighs are coated in a deliciously spicy African spice blend.  It’s rich, tasty, and allows you to travel from your kitchen.

Somehow I have stumbled across Global Table Adventure.  How have I not found this gem of a culinary world tour before now?  This would be my DREAM job!!  Seriously.  I am always intrigued by traditional dishes from around the world.  Authentic ingredients, recipes, techniques.  The whole lot!  So when I stumbled on this blog, I was amazed, inspired, in awe.

There was a spice rub mix recently that made me look for more spice rubs.  Well, at least one that I had all the ingredients for.  S would KILL me if I bring home another spice.  We have so many as it is.

He keeps asking when I’ll be using or getting rid of some of the new ones I have acquired from My Spice Sage.  Every time I order veggies for Missy, I get 1 ounce of something free.  SO, these I anticipate going into the next Foodie PenPals box.  Or at least some Food PenPals box.

But I digress…

I am excited at the thought of all the new and interesting flavors, combinations, and dishes that this blog will open up for me.  I mean, I’d have no idea about some traditional Tajikistan meals or meal etiquette.  And I love the interactive map.  I could spend HOURS just reading all the differences in menus, recipes, reviews.

And I could probably spend MANY posts just pouring over the photos, the writing, the content.  I will seriously have to search for more blogs like this one.

So, you can imagine my delight when I found this delightful spice blend that was perfect for my Massalé Roasted Chicken Thighs.  I didn’t want to do the typical garam masala roasted thighs.  Even though they are crack-ish in their yummy flavor when they’re done.  This blend was a just a bit different.  I’ve altered the ingredients just slightly for my personal tastes.  I’m not a HUGE fan of all that black pepper.  And for myself, I’d double the chili powder.

Anyway, as I was toasting the spices…

S: It’s a good thing you can’t smell that.
Me:  Why?  Does it smell bad?
S:  No.  It’s just strong.
Me:  Coriander is a strong spice and there’s a lot in here.  Does it smell bad?
S:  No.  Just strong.

I COULD smell the coriander even through all the clogged loveliness that is my sinuses.  And it smelled WONDERFUL!

Let’s make Massalé Roasted Chicken Thighs!

Heat a nonstick skillet over medium high heat. Add coriander, cumin, peppercorns, cardamom, cloves, and cinnamon. Toast until fragrant and lightly toasted. Allow to cool.

Combine chili powder and nutmeg in a spice grinder. Add coriander seed mixture and ground until a find powder.  Store in an airtight container for up to 1 month.

Combine 2 tablespoons of Massalé powder with 1 cup of nonfat yogurt and stir to combine. Refrigerate for at least 30 minutes up to 2 hours.

Preheat oven to 425.  Line a baking sheet and rack with aluminum foil and coat with cooking spray. Place chicken thighs on the rack and bake at 425 for 40 to 45 minutes or until a thermometer registers 165. Allow to rest 5 minutes.