Green Chile Chicken Thighs With Arugula Salad
|Unsalted butter||2 Tablespoon|
|New mexican hatch green chili powder/Other mild green-chili powder||3 Tablespoon|
|Ground coriander||1 Teaspoon|
|Dried oregano||1 Teaspoon (Preferably Mexican)|
|Freshly ground black pepper||To Taste|
|Chicken thighs||12 , trimmed of excess skin (On The Bone)|
|Coarsely chopped flat leaf parsley||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Baby arugula||4 Ounce|
|Cilantro leaves||2 Tablespoon|
|Queso fresco/Farmer cheese, crumbled||1⁄2 Pound|
|Creamy grits||4 Tablespoon (For Serving)|
1. Preheat the oven to 325° Spread the butter in a medium roasting pan. In a small bowl, combine the green-chile powder, ground coriander and dried oregano with a generous pinch of salt and black pepper. Sprinkle the seasonings generously all over the chicken thighs, pressing to help them adhere.
2. Transfer the chicken to the roasting pan skin side down. Cover the chicken with foil and roast for 1 hour. Turn the chicken thighs and roast, uncovered, for 25 minutes longer, until they are cooked through and the pan juices are slightly reduced.
3. Light the broiler. Broil the chicken thighs 6 inches from the heat for about 2 to 3 minutes, until the skin is golden and crisp. Pour the pan juices into a gravy boat and stir in the chopped parsley and 1 tablespoon of the fresh lemon juice. Season the pan juices with salt and black pepper.
4. In a medium bowl, whisk the remaining 1 tablespoon of lemon juice with the olive oil and season with salt and pepper. Add the arugula, cilantro and queso fresco and season with salt and black pepper. Spoon the Creamy Grits into shallow bowls and top with the chicken thighs. Mound the arugula salad alongside, drizzle the pan juices all around and serve.