Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Each spice has a special day to it. For turmeric it is Sunday, when light drips fat and butter-colored into the bins to be soaked up glowing, when you pray to the nine planets for love and luck." -Chitra Banerjee Divakaruni, The Mistress of Spices
The refrigerator light goes on...
The spices from Southern Asia lend themselves well for use in dry rubs. There are a wide variety of flavors that bring spiciness, sweetness and umami flavors to any dish. This rub is a perfect example of what you can create by blending a few familiar spices - paprika as a base, curry powder for aromatics, sage for a bit of umami, and the coriander and ginger for a sweetness.
This rub is mild enough for even the most delicate of dishes. You could use a little bit on scallops before searing, for example, and have a great meal. The key, as with all seasoning, is to start low and go slow, adjusting your dish for taste. For something like the chicken thighs called for in this recipe, a full tablespoon is perfect and the flavor of the chicken will both hold up to and complement the spices in the rub.
Indian Dry Rub with Chicken
Servings: 4 | Serving size: 4 ounces chicken with 1 Tablespoon rub (the rub makes about 4 Tablespoons)
Cooking time: 30 minutes
This recipe can easily be multiplied and makes great leftovers. Try them in sandwiches or on salads. Unused rub will keep well for several weeks if kept in a tightly sealed container (like a plastic zipper bag) in your pantry.
Serve with Brown Rice or Brown Rice with Parsley and Pan Grilled Broccoli or Pan Grilled Asparagus or Yellow Squash and Onions or Roasted Cauliflower | Low Sodium Roasted Cauliflower.
| 1 Tbsp. | paprika |
| 1 Tbsp. | chili powder |
| 1 tsp. | curry powder |
| 1 tsp. | ground cumin |
| 1 tsp. | garlic powder |
| 1 tsp. | turmeric |
| 1 tsp. | ground coriander |
| 1 tsp. | rubbed sage |
| 1/4 tsp. | ground ginger |
| 1/2 tsp. | salt |
| to taste | fresh ground black pepper |
| 1 lb | boneless skinless chicken thighs |
| 2 tsp | olive oil |
Place a large skillet in the oven and preheat to 325F.
Place the paprika, chili powder, cumin, garlic powder, turmeric, coriander, sage, ginger, salt, and pepper in a mixing bowl and mix thoroughly.
Place the chicken thighs in the bowl with the spices and toss until the thighs are well coated with the rub.
When ready to cook, place the olive oil in the pan and swirl to coat the pan. Add the chicken thighs and return the pan to the oven.
After 10 minutes, turn the chicken over and return the pan to the oven.
Cook for an additional 6-8 minutes. Serve.
Nutrition Facts
Serving size: 4 ounces chicken with 1 Tablespoon rub
Servings: 4
Amount Per Serving
| Calories 200 | Calories from Fat 100 |
| % Daily Value |
| Total Fat 11g | 17% |
| Saturated Fat 2.5g | 13% |
| Monounsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 105mg | 35% |
| Sodium 397mg | 17% |
| Total Carbohydrates 4g | 1% |
| Dietary Fiber 2g | 8% |
| Sugars 0g | |
| Protein 22g |
| Vitamin A 30% | Vitamin C 0% |
| Calcium 2% | Iron 6% |
| Vitamin K 5mcg | Potassium 127mg |