Ingredients
2tbspunsalted butter
3tbspNew Mexican Hatch green-chile powder,or other mild green-chile powder
1tspground coriander
1tspdried oregano
salt and freshly ground pepper
12chicken thighs,on the bone
2tbspflat leaf parsley,coarsely chopped
2tbspfresh lemon juice
2tbspextra virgin olive oil
¼lbbaby arugula
2tbspcilantro leaves
½lbqueso fresco,or farmer cheese
creamy grits
Preparation
Preheat the oven to 325 degrees F.
Spread the butter in a medium roasting pan
In a small bowl, combine the chile powder, coriander, and oregano with a generous pinch of salt and pepper.
Sprinkle the seasonings generously over the chicken thighs, pressing to help them adhere.
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
Light the broiler. Broil the chicken 6 inches from the heat for 2 to 3 minutes until the skin is golden and crisp.
Pour the pan juices into a bowl and stir in the parsley and 1 tablespoon of lemon juice.
Season the pan juices with salt and pepper.
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 pepper.
Spoon the Creamy Grits into shallow bowls and top with the chicken thighs.
Mound the salad alongside, drizzle the pan juices all around, and serve.
