January 15, 2013
3–4 chicken bottoms
1 1/2 tsp garlic powder
1 tsp chili powder
3/4 tsp salt
1/2 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper (paprika charifah in Israel)
1/3 cup honey
1 1/2 tsp cider (or regular) vinegar
Place chicken pieces on a broiler pan coated with cooking spray. Combine all the spices in a small bowl, and generously smear all over chicken pieces. (You can adjust seasoning to taste.) Broil for 10 minutes on each side. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven (it is now skin-side down) and brush ¼ cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush with remaining honey mixture. Broil 5 additional minutes or until chicken is done.
Side dishes that pair well with this are sautéed brussels sprouts, quinoa with diced fruit (such as peaches) in it, whole wheat couscous and a green salad, braised cabbage, rice mixed with mushrooms, and a tossed salad with citrus vinaigrette.
You can make your own basic chili powder by simply mixing together the following: 1 tsp paprika, 2 tsp ground cumin, 1 tsp cayenne pepper, 1 tsp oregano, and 2 tsp garlic powder. Store in an airtight container.