Recipe: Spiced-Crusted Chicken Thighs with Cucumber Lemon Raita

SPICED-CRUSTED CHICKEN THIGHS
WITH CUCUMBER LEMON RAITA

6 chicken thighs, boneless and skinless
1/3 teaspoon ground cardamom
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
2 1/2 teaspoons ground fennel
1 1/2 teaspoons salt, divided use
1 teaspoon black pepper, divided use
2 tablespoons extra virgin olive oil, divided use
1 cup plain yogurt
1 cucumber, unpeeled, grated
1 tablespoon grated lemon zest
1 clove garlic, minced
1/8 teaspoon cayenne pepper

In small bowl, combine and mix well the cardamom, coriander, cumin, fennel, 1 teaspoon salt and 1/2 teaspoon black pepper. Reserve 1 teaspoon of this spice mixture. Spread remaining spice mixture on dinner plate.

Brush chicken thighs evenly with 1 tablespoon olive oil. Press chicken thighs into spice mixture, coating evenly. Set chicken aside.

Place grated cucumber on several layers of paper towels; top with more paper towels. Pat well to remove excess water from cucumber.

In medium bowl, stir together cucumber, yogurt, lemon zest, garlic, cayenne and reserved one teaspoon spice mixture. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Set aside.

Warm the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook in single layer until skin is golden brown, about three to five minutes. Reduce the heat to low, turn chicken, and cook until done, about four or five minutes longer.

Place chicken thighs on serving platter; top with yogurt sauce and serve immediately.

Serves 4
Adapted from source: Weir Cooking in the City by Joanne Weir