Chicken With Cinnamon & Chili Rub
by Richard Langston, Chef, Cafe Vicino, Boise, Idaho
- 1 whole Smart Chicken, cut into 8 pieces
- ¼ cup chili powder
- 1½ tablespoons paprika
- 1½ tablespoons ground cumin
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cayenne
- ½ teaspoon salt
- Pinch ground cloves
- Olive oil
Preheat oven to 400°F.
In a small mixing bowl, combine all the dry spices. Transfer to a small pan over medium heat. Toast spices for 2 to 3 minutes, stirring constantly. Remove the pan from the heat and transfer the spice mix to a shallow dish. Let cool completely.
Rub the chicken pieces all over with olive oil. Coat the pieces with the dry rub and transfer to a roasting dish. Roast in the oven for 45 to 50 minutes, or until the internal temperature of the chicken is 165°F and juices run clear.
Pairing: Hefeweizen with lemon slices