Broiled Chicken With An Indian Spice Rub
serves 2-4
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1 teaspoon ground cardamom
1 teaspoon ground coriander
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 teaspoon fresh lime juice
2 teaspoons vegetable oil
2 boneless, skinless chicken breast halves (1 whole breast)
1/2 cup low-sodium chicken broth, room temperature
prep: 10 minutes
total: 35 minutes
medium bowl
small roasting pan
tongs
digital, instant-read meat thermometer
1. Preheat the broiler to medium-high and put the oven rack 8-10 inches below it. Prep all the ingredients.
2. In a medium bowl, whisk together the cardamom, coriander, garlic, red pepper flakes, salt, lime juice and vegetable oil.
3. Put the chicken in small roasting pan and rub it all over with the spice mixture. Put the pan under the broiler and cook the chicken for 8 minutes. Turn the chicken and cook it another four minutes, then carefully pour the room temperature broth into the pan, around the pieces of chicken.
4. Put the chicken back under the broiler and cook until it's deep brown and reaches 160F in the thickest part, another 4 minutes or so. Remove the chicken to a clean plate, drizzle any juices from the pan over it and let it rest 5 minutes before serving.
2. In a medium bowl, whisk together the cardamom, coriander, garlic, red pepper flakes, salt, lime juice and vegetable oil.
3. Put the chicken in small roasting pan and rub it all over with the spice mixture. Put the pan under the broiler and cook the chicken for 8 minutes. Turn the chicken and cook it another four minutes, then carefully pour the room temperature broth into the pan, around the pieces of chicken.
4. Put the chicken back under the broiler and cook until it's deep brown and reaches 160F in the thickest part, another 4 minutes or so. Remove the chicken to a clean plate, drizzle any juices from the pan over it and let it rest 5 minutes before serving.
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