Sobrecoxas de frango com especiarias indianas

Ingredientes

• 2 teaspoons mild yellow curry powder
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cardamom
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 4 chicken thighs (skin on, bone-in)
• 1 tablespoon vegetable oil

Modo de preparo

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a small bowl, combine all the spices and salt; mix well.

3. 3

   If the chicken skin is wrapped too far under the thigh, trim it off for a neater finish. Coat the thighs with 2 teaspoons of oil, then rub the spice mixture onto all sides of the chicken. Pro-Tip: Gently lift the skin and rub some spices underneath, being careful not to peel the skin back entirely.

4. 4

   Add 1 tablespoon of oil to an oven-proof sauté pan over medium heat. When the oil begins to ripple, place the thighs in the pan skin-side down. Cook for 8–10 minutes until the skin is golden and crispy.

5. 5

   Turn the thighs over and cook for an additional 5 minutes to seal the other side.

6. 6

   Transfer the pan to the oven and roast for about 10 minutes. The chicken is ready when the internal temperature reaches 180°F (82°C), though timing may vary slightly depending on the size of the thighs.

7. 7

   Serve warm with your favorite side dish.