This quick chicken-and-veggies dish is great for weeknights, and you can make the Everyday Spice Blend beforehand—keeping in your pantry for added ease.
A stellar spice blend is one of the easiest ways to amp up the flavors of a dish, taking a simple seared pork chop or baked chicken thigh to the next level. But what makes a spice mix great? We asked Meherwan Irani, chef and founder of the spice retailer Spicewalla, for advice. His first tip? For the best flavor, make your own blend from scratch. Toast whole spices first to bloom their fragrances, then grind them to medium-coarse consistency. And taste your spices as you go. “A common mistake is assuming a spice will taste the way it smells. But there’s often a big difference.” Try your hand at this simple Everyday Spice Blend, then put it to good use on chicken thighs for dinner tonight. If you don’t want to make your own, try the Cowboy Blend, available at spicewallabrand.com, and add your own fresh rosemary.
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 1/2 pounds radishes (about 2 bunches), trimmed and halved lengthwise
3 tablespoons extra-virgin olive oil
2 tablespoons Everyday Spice Blend
6 cups baby arugula
Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and spice blend on a large rimmed baking sheet until evenly coated. Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.
Lime-scented Australian dry Riesling.
Crispy Chicken Thighs with Spice-Roasted Radishes
These super decadent fries are Tex-Mex in it’s truest form. Perfect for watch parties, game-day celebrations, and serious steak cravings.
Made this? Let us know how it went in the comment section below!
YIELDS: 4 – 6 SERVINGS PREP TIME: 0 HOURS 25 MINS TOTAL TIME: 1 HOUR 0 MINS
FOR THE SEASONING MIX
2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 tsp. freshly ground pepper
1/4 tsp. cayenne
FOR THE FRIES AND STEAK
1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
FOR THE CHEESE SAUCE
3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
1 1/2 tbsp. lime juice
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream
1. Make the seasoning mix: Mix all ingredients in a small bowl.
2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.
3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.
4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.
5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.
Filled with spice-rubbed chicken breast and brown rice, this hearty casserole casserole is a healthier take on Tex-Mex. Meal planning? Leftovers taste just as good the next day!
YIELDS: 6 SERVINGS PREP TIME: 0 HOURS 5 MINS TOTAL TIME: 0 HOURS 20 MINS
1 1/2 lb. chicken breasts, cut into 1-inch chunks
1 diced green bell pepper
1 (7.5-oz) can no-salt black beans, drained
1 large beefsteak tomato, diced (OR 1 can diced tomatoes)
3/4 c. shredded cheese (such as Mexican cheese: blend of cheddar, Monterey Jack, and asadero)
Sea salt & pepper, to taste
Freshly chopped cilantro, for garnish
Avocado, sliced, for garnish
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Preheat oven to 400°. Cook rice according to instructions and set aside to cool.
- Season chicken breast with smoked paprika, cumin, and dried oregano.
- Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion, and bell pepper. Cook for 2 to 3 minutes until the outside of the onion has slightly browned.
- Add chicken breast and cook for about 3 to 5 minutes.
- Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce, and water. Mix everything together and bring to a light simmer. Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.
- Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper. Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.
- Garnish with fresh cilantro and avocado, then enjoy!
One Skillet Taco Chicken & Rice