TOTAL 15 MIN;
MAKES 1 / 4 CUP
Combine 1 Tbsp.
kosher salt, 1 Tbsp.
black peppercorns, 1
tsp. cumin seeds, 1
tsp. fennel seeds, and(^1) / 2 tsp. crushed red
pepper in a small
skillet. Cook over
medium, stirring
often, until lightly
toasted and fragrant,
about 2 minutes.
Transfer to plate; let
cool. With a mortar
and pestle or spice
grinder, grind to a
coarse powder. Add 1
Tbsp. chopped fresh
rosemary, 1 tsp. garlic
powder, and 1 tsp.
paprika. Stir well
to combine.
EVERYDAY SPICE
BLEND
Crispy Chicken Thighs
with Spice-Roasted
Radishes
ACTIVE 15 MIN; TOTAL 45 MIN
SERVES 6
This chicken dinner is all about the
spice blend. If you don’t make your
own, try the Cowboy Steak Rub
available at spicewallabrand.com,
and add your own fresh rosemary.
6 bone-in, skin-on chicken
thighs (about 3 lb.)
11 / 2 lb. radishes (about 2
bunches), trimmed and
halved lengthwise
3 Tbsp. extra-virgin olive oil
2 Tbsp. Everyday Spice Blend
(recipe above)
6 cups baby arugula
Kosher salt
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 regis-
ters 160°F, about 30 minutes.
Divide arugula evenly among 6
plates, and top with chicken, rad-
ishes, and pan juices. Sprinkle with
salt to taste.
WINE Lime-scented Australian dry
Riesling: 2016 Leeuwin Estate Art
Series
37
®, TM, © 2018 Kellogg NA Co.
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