Monday’s Bread Bowl: Cinnamon Chili Baked Chicken

Spicy and sweet to taste

The Mixed Stew Crew likes the contrast in flavors in this baked chicken dish.  We think it’s better than the usual bland baked chicken recipes.  Here’s the recipe:

What you will need:

8-10 bone-in chicken thighs

4-5 Cloves chopped Garlic

1-2 tblspn Cinnamon, depending on how much you like cinnamon

1 tblspn Garlic powder

half cup brown sugar

2 tbspn coarse salt

1 tbspn chili powder

Couple of dashes to 1/2 tsp nutmeg, depending on how much you like

Large baking pan

Baking rack to place in pan

Foil

Cooking & Directions:

Thaw and then pat dry chicken parts and set aside on dish while you mix the other ingredients into a large plastic resealable bag (gallon size).  Making sure the chicken pieces are as dry as possible, toss them into the bag with the dry rub. Coat all of the chicken as much as possible. Set bag at coolest area inside refrigerator for at least 30 minutes or overnight. When you are ready to start baking, set oven at 375 degrees F. Let it heat up. Take large baking pan and line bottom with foil (it makes cleaning easier later on). Place rack in pan and then place chicken pieces on rack, leaving space between pieces to allow for airflow during baking. Place chicken in oven for 50 minutes to one hour until skin crisps. Remove from oven and set aside for at least 10 minutes to rest. Serve with rice, quinoa or mashed potatoes.