Subj : St. Cumin 10
To   : All
From : Dave Drum
Date : Wed Aug 18 2021 10:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cumin-Crusted Chicken Thighs w/Grilled Tomatillo Salsa
 Categories: Poultry, Herbs, Chilies, Salsa
      Yield: 6 Servings
 
      8    Bone-in, skin-on chicken
           - thighs
    1/4 c  (60 ml) canola oil

MMMMM----------------------CUMIN CTUST RUB---------------------------
    1/4 c  (1 oz/30 g) ground cumin
      1 ts Smoked paprika
      1 ts Firmly packed light brown
           - sugar
    1/4 ts Ground coriander
    1/4 ts Cayenne pepper
           Freshly ground black pepper

MMMMM----------------------TOMATILLO SALSA---------------------------
      7 lg Tomatillos; papery husks
           - removed, halved
      1    Jalapeño; halved lengthwise,
           - seeded
    1/4 c  (60 ml) fresh lime juice
      1 tb Olive oil
    1/2 c  (20 g) chopped fresh
           - cilantro
           Kosher salt
 
  Make the rub: In a small, dry frying pan over low heat,
  toast the cumin, stirring often, until aromatic, about 30
  seconds. Pour onto a plate and let cool.
  
  In a small container with a tight-fitting lid, stir together
  the cumin, paprika, sugar, coriander, cayenne pepper, and
  1/2 teaspoon black pepper. Cover and shake vigorously to
  mix. Use right away, or store in a cool, dark place for up
  to 1 month.
  
  In a large bowl, combine the chicken thighs and oil. Toss to
  coat the thighs evenly. Transfer the thighs to a platter and
  sprinkle evenly on all sides with the cumin rub. Set aside
  at room temperature.
  
  Prepare a charcoal or gas grill for indirect grilling over
  medium heat; the temperature inside the grill should be
  350º-375ºF/180º-190ºC). If using charcoal, bank the lit
  coals on either side of the grill bed, leaving a strip in
  the center without heat, and place a drip pan in the center.
  If using gas, preheat the burners, then turn off 1 or more
  of the burners to create a cooler zone. Brush and oil the
  grill grate.
  
  To make the salsa, place the tomatillos and chile over the
  direct-heat area of the grill. (You'll probably need a grill
  screen for the chile or you'll lose it through the grate.)
  Cook, turning as needed, until well charred on all sides,
  about 3 minutes. Transfer the tomatillos and chile to a
  blender, add the lime juice and oil, and pulse until
  combined but still chunky. Transfer to a bowl, fold in the
  cilantro, and season with salt. You should have about 2 cups
  (16 fl oz/500 ml). (The salsa can be made up to 1 week in
  advance and refrigerated. Bring to room temperature before
  serving.)
  
  Place the thighs, meaty side down, over the indirect-heat
  area of the grill. Cook, turning once, until the thighs are
  nicely grill-marked on both sides and firm to the touch and
  an instant-read thermometer inserted into the thickest part
  of the thigh away from bone registers 170ºF/77ºC, 10-15
  minutes on each side.
  
  Transfer the thighs to a platter and let rest for 10
  minutes. Serve at once with the tomatillo salsa.
  
  Epicurious | June 2011
  
  by Fred Thompson; Grill Master
  
  Yield: Serves 4-8
  
  MM Format by Dave Drum - 27 July 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We all learn to write in the 2nd grade. Most of us go on to greater things.
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