Cocoa-Rubbed Chicken Thighs with Orange-Pomegranate Salsa
Make a big batch of the cocoa-infused spice rub in this recipe and let it be your weeknight secret weapon. It’s also great on salmon (see below), steak and tofu.
2 tablespoons light brown sugar
2 teaspoons unsweetened cocoa powder
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon kosher salt, divided
1/2 teaspoon cayenne pepper
6 large bone-in chicken thighs (about 3 pounds)
1 small shallot, thinly sliced
2 tablespoons sherry vinegar or red-wine vinegar
1 large navel orange
1 cup pomegranate seeds
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
Position a rack in lower third of oven; preheat to 450°F.
Combine brown sugar, cocoa, coriander, paprika, 3/4 teaspoon salt and cayenne in a small bowl. Rub about half of the mixture under the chicken skin, then rub the rest on the skin. Place on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, 20 to 25 minutes.
Meanwhile, combine shallot, vinegar and the remaining 1/4 teaspoon salt in a small bowl. Let stand for 5 minutes. Zest the orange. Cut off and discard the peel and white pith; coarsely chop the fruit. Add the zest, chopped orange, pomegranate seeds, parsley and oil to the shallot and stir to combine. Serve with the chicken.
Riff 1 Swap 2 tsp. ground coffee for the cocoa in Step 2.
Riff 2 Use 2 large oranges or 2 cups pomegranate seeds in the salsa instead of a mix.
Riff 3 Trade 1½ pounds salmon fillet (cut into 6 portions) for the chicken. Roast for 6 to 8 minutes in Step 2.
