- 2 tablespoons unsalted butter
- 3 tablespoons New Mexican Hatch green-chile powder or other mild green-chile powder
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano, preferably Mexican
- Salt and freshly ground pepper
- 12 chicken thighs on the bone, trimmed of excess skin
- 2 tablespoons coarsely chopped flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 pound baby arugula
- 2 tablespoons cilantro leaves
- 1/2 pound queso fresco or farmer cheese, crumbled (2 cups)
- Creamy Grits, for serving
How to make this recipe
Preheat the oven to 325°. Spread the butter in a medium roasting pan. In a small bowl, combine the chile powder, coriander and oregano with a generous pinch of salt and pepper. Sprinkle the seasonings generously over the chicken thighs, pressing to help them adhere.
Transfer the chicken to the roasting pan, skin side down. Cover the chicken with foil and roast for 1 hour. Turn the chicken thighs and roast, uncovered, for 25 minutes longer, until they are cooked through and the pan juices are slightly reduced.
Light the broiler. Broil the chicken 6 inches from the heat for 2 to 3 minutes, until the skin is golden and crisp. Pour the pan juices into a bowl and stir in the parsley and 1 tablespoon of lemon juice. Season the pan juices with salt and pepper.
In a medium bowl, whisk the remaining 1 tablespoon of lemon juice with the olive oil and season with salt and pepper. Add the arugula, cilantro and <em>queso fresco</em> and season with salt and pepper. Spoon the Creamy Grits into shallow bowls and top with the chicken thighs. Mound the salad alongside, drizzle the pan juices all around and serve.
An oak-fermented New Zealand Pinot Gris has enough body to stand up to this bold-flavored chicken.