The Recipes

Spice-Glazed Chicken Thighs

I just finished tidying up my house, complete with a glass of "housecleaning wine."  I just love that term, meaning I'm going to pour a glass of wine and put on good music to start cleaning.  Sometimes I get totally immersed in my housecleaning and forget about the wine, and sometimes I just do exactly what I set out to accomplish and then sit down with my wine.  That's about where I ended up tonight, and I carried my housecleaning wine indulgence over into cooking dinner time.

Spice-Glazed Chicken Thighs


- 1 chicken thigh, skin-on (remove if you want to cut back on calories)
- 1/2 jalapeno, grated
- 2 cloves garlic, minced or grated
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 tsp. soy sauce
- 1 tsp. honey
- 1 c. arugula
- splash of white wine
- 2 radishes, thinly sliced
- 2 T. raisins
- salt
- pepper
- olive oil
- 1 T. slivered almonds

Preheat the oven to 400 degrees.

Put the raisins in a bowl and cover them with water and microwave them for 30 seconds.  Set aside and let them plump.

Toast the coriander and cumin in a dry skillet for 3-4 minutes; until they become fragrant.  Put the spices in a mortar and pestle, or grind them in a spice grinder.  Combine the spices with the jalapeno, garlic, honey, and soy sauce.

Heat 1 T. of olive oil in a skillet.  Season the chicken with salt and pepper.  Add it to the skillet skin-side down and cook for 3-4 minutes on the first side and 2-3 minutes on the second side to create a brown crust.  Turn the chicken skin-side up and add a splash of wine to the pan.  Transfer to the oven and bake for 10 minutes.  Open the oven and spoon the jalapeno mixture over the chicken.  Bake for another 10 minutes.

While the chicken cooks, dress the arugula with a light vinaigrette; 1 part acid to 2 parts fat.  I used some of my flavored oils and vinegars, but anything light would work well here.  Drain the raisins.

Plate the chicken alongside the arugula.  Top the arugula with the radishes, raisins, and almonds.