Hi there,

You may remember last fall I was fortunate to attend the New York Times Food Festival. One of my favorite chefs, Michael Solomonov, had a tasting booth, and he was sharing drool worthy chicken wings.

I don’t think there are too many people who don’t like chicken wings, but if you have any type of lipid problem, it isn’t the best idea to eat chicken wings on a regular basis. So I decided to take Michael’s recipe and make it a “smidge healthier”.

The first change I made to the recipe was to change the chicken from wings to skinless chicken thighs. I figured the moist flavor of the bone-in thighs would make up for the lack of crispy skin.

Also, using chicken thighs enabled the recipe to change from a snack to a dinner. I skipped the original wet brine and used the rub as a dry brine. I dry-brined the chicken for about 3 hours.

I then baked the thighs as directed but at 375 for 30 minutes. I then applied the glaze to the chicken thighs and placed them under the broiler until they became nicely browned.

I slathered the serving platter with the Tehina Dip and served the chicken over the dip.

I served the chicken with sweet potato fries and cole slaw. It was a delicious, smidge healthier dinner. I think it would make a perfect entree for a football party.

WINNER, WINNER CHICKEN DINNER

Recipe by Bernadette a la Michael Solomon

Course: DinnerCuisine: MediterraneanDifficulty: Easy

Print

Servings

4

servings

Cooking time

40

minutes

Ingredients for the Rub:

• 2 teaspoons 2 cumin, garlic powder, onion powder, smoked sweet paprika

• 1 teaspoon 1 hot smoked paprika

• 1 teaspoon 1 aleppo pepper

• Ingredients for the Pomegranate-Harissa Glaze

• 1 1/2 cups 1 1/2 pomegranate molasses

• 3/4 cup 3/4 harissa

• 1/4 cup 1/4 honey

• 2 tablespoons 2 water

• Ingredients for the Tehina Ranch Dip

• 2 cups 2 quick Tehina Sauce, Basic Tahini Sauce – NYT Cooking

• 2 cloves 2 garlic, grated

• 1 1 shallot, grated

• 1 bunch 1 dill, chopped

• 2 teaspoons each 2 garlic powder, onion powder, aleppo pepper

• Ingredient

• 6 things 6 bone in, skinless chicken thighs

Preparation

• Combine all the ingredients for the rub and toss the chicken in the rub. Put uncovered in the refrigerator for 3 hours.
• Bake the chicken thighs at 375 degrees for 30 minutes.
• Apply the glaze to the chicken thighs and increase the heat to broil. Broil the thighs until nicely browned.
• Prepare the Dip and slather on a serving platter. Top the dip with the chicken thighs and scatter with cilantro.

Notes

• This might be a fun and different dinner for Easter this year🐣