One weekend a month, The Mistah goes off and does his Army thing. And as bad as this might sound, I enjoy it. I enjoy having the house to myself. I enjoy staying in my pajamas until all hours of the afternoon. I enjoy hunkering down on the sofa with a book or movie, ignoring all the things that I should be doing. What I enjoy most is feeling like I don’t have to cook.
Because all the other nights, I’m on dinner detail. We had been designating one dinner a week where The Mistah was in charge. But our schedules have been all over the place and that just hasn’t been working out. Besides, he’s taken on breakfast duties lately so it’s not like he isn’t spending any time in the kitchen.
My point is that when he’s away, and being fed by the Army, I’m off the hook. I can eat a bowl of cereal if I want to. Or get take out. Or skip dinner entirely. It’s completely up to me. Usually, I’ll try and scrounge up something easy. But then I started to wonder why I’m less inclined to cook for myself as I am for other people. Because if I’ve learned anything from these kitchen adventures, it’s that good food doesn’t have to be complicated. Easy can still be good. And just because I’m the only one at the table, I shouldn’t settle for just scrounging something up.
Hopefully you don’t either. Broiled Chicken Thighs with Chipotle Sauce is a good way to break that habit.
Broiled Chicken Thighs with Chipotle Sauce
Adapted from Fine Cooking
- 1 1/2 teaspoon ground cumin
- 1 teaspoon light brown sugar, packed
- 3/4 teaspoon ground chipotle powder
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 2 bone in chicken thighs, skin removed and trimmed of any excess fat
- 2 tablespoons olive oil
- 1 jar roasted red peppers, drained
Position a cooking rack in the top third of your oven and heat to 375 degrees. Line a sheet pan with aluminum foil and set a cooling rack inside the pan.
Combine 1 teaspoon cumin, brown sugar, 1/4 teaspoon chipotle powder, cinnamon, and 1 teaspoon salt in a small bowl. Use your fingers to mix the spices together.
In a medium bowl or plastic bag, drizzle chicken with 1 tablespoon olive oil. Add the spices and toss to coat the chicken.
Arrange the chicken on the rack and cook for 20 minutes. Flip the chicken over and cook for 10 minutes more.
While the chicken cooks, add the roasted red pepper, remaining 1/2 teaspoon cumin and chipotle, and 1/2 teaspoon salt to a food processor. With the food processor running, drizzle in the remaining 1 tablespoon olive oil to form a sauce.
Set the oven to broil (Hi if you have that setting), turn the chicken so that the top side of the thigh is up, and broil for approximately 5 minutes or until the spice coating dries and crisps.
Serve the chicken with the red pepper sauce.