SEATTLE — With school starting up, our evenings will be packed with homework and activities.  What to make for dinner should not leave you staring into the refrigerator.  This spice rub is fast and easy and takes chicken or pork chops to the next level!

 Nancy Leson is a cooking Instructor and co-host of KNKX's Food for Thought.  She was also the Restaurant Critic and Food Columnist for the Seattle Times for 20 years.  Nancy joins us today to demonstrate how to prepare a flavorful spice rub you can have at the ready for meals on the go.  

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Spiced Chicken Thighs 

(adapted from Gourmet Today)

Serves 4 

 My family loves spicy food, and I use a heavy hand with the spices in this recipe, often doubling the amount of this rub while using the same amount of chicken. Feel free to be as heavy or light-handed as you wish, toning things up or down as you — and your palate — see fit. 

 8 bone-in skin-on chicken thighs

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

¼ teaspoon ground cinnamon

1 ½ teaspoons Kosher salt

2 tablespoons olive oil (plus 1 tablespoon more for frying)

1. Preheat the oven to 450 degrees. Using paper towels, pat the chicken dry.

2. In a small bowl, blend the chili powder, cumin, coriander, black pepper, cinnamon, and salt. Stir in 2 tablespoon of the oil and rub the mixture all over the chicken.

3. Heat the remaining tablespoon oil in a 12-inch, ovenproof heavy skillet over moderately high heat until hot but not smoking. Arrange the chicken, skin side down, in a single layer in the pan and cook until the pieces are brown, 3 to 4 minutes. Do not fiddle with the chicken! Turn the pieces and cook, skin side up for an additional 3 to 4 minutes.

4. Transfer the skillet to the oven. Roast until chicken is cooked through, 20-25 minutes.

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