Smoky Skillet Dinner

I took this recipe from the Food and Drink magazine (LCBO) in summer 2020. We tried it when we first arrived in Ottawa. The spice mix is the key. It is easy to make and very tasty without being a overly hot spice rub.  We used the left over spice mix in hamburger patties the next week and it was also great. I plan to keep this spice mix on hand.

Serves 4.

Spice mix

1 tbsp sweet paprika

2 tsp smoked paprika

2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cumin

salt

Remainder:

8 bone in, skin on chicken thighs

2 lbs mini Yukon gold potatoes

2 tbsp olive oil

Freshly ground pepper

1 cup plain yogurt

1 clove garlic, finely grated

1 cup cilantro leaves and stems

Method:

Set up your gas grill for indirect heat by turning one side to high. Close the lid and bring to 425 F.

Combine the spices with 2 tsp salt. Sprinkle evenly all over the chicken thighs and place over indirect heat, skin side up. Close the grill and cook for 25 minutes.

Meanwhile, slice the potatoes 1/4 in thick. Arrange in an even layer in a 12-in cast iron skillet or other heavy bottom ovenproof skillet. Drizzle with oil and season with 1/2 tsp salt and black pepper to taste.

At the 25 minute mark, place the skillet over direct heat and top with the chicken thighs. Close lid and cook 25 minutes longer or until the potatoes are crisped on the bottom and the chicken juices run clear.

Meanwhile, combine yogurt and garlic; season with salt to taste and spread out onto plates. Transfer chicken thighs and potatoes to plates.Top with cilantro and serve.