Massalé Roasted Chicken Thighs
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.
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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.
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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.
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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.
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But I digress…
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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.
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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.
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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.
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Anyway, as I was toasting the spices…
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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.
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I COULD smell the coriander even through all the clogged loveliness that is my sinuses. And it smelled WONDERFUL!
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Instructions to make Massalé Roasted Chicken Thighs
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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.
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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.
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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.
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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.
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Serve thighs with couscous and roasted carrots.
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Massalé Roasted Chicken Thighs
Spice up your weeknight meals with our mouthwatering Massalé Roasted Chicken Thighs 🔥 Guaranteed to be a family favorite!
Ingredients
For thighs:
- 3 tablespoons coriander seed
- 1 tablespoon cumin seed
- 2 teaspoons black peppercorns
- 8 whole green cardamom pods
- 1 teaspoon whole cloves
- 1 small ceylon cinnamon stick, broken into pieces
- 1 small Vietnamese cinnamon stick, broken into pieces
- 1 teaspoon chili powder
- 1 teaspoon ground nutmeg
Remaining Ingredients:
- 1 cup nonfat yogurt
- 1 pound chicken thighs, boneless, skinless
Instructions
- 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.
- Serve thighs with couscous and roasted eggplant.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 249Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 139mgSodium 271mgCarbohydrates 10gFiber 3gSugar 5gProtein 32g
I'm confused, do you refrigerate the flavored yogurt or do you coat the chicken with it and then refrigerate that?
Omgosh I bet this would taste so yummy and smell so great!
Coriander does smell really strong. I love it though since it lends such great flavor to meat and beans. Looks like a great recipe!
Hello! Visiting from Sunday Social blog hop. Those chicken thighs look delicious! Come visit too!