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It took me a while to get this herb rub just right, and now it’s my favorite chicken rub! The rice salad can be served warm or at room temperature. The dressing is so good that I like to make extra to have on hand for green salads, too.
1 chicken, cut into eighths
1/4 cup Haddar Kosher Salt
1/4 cup coarse black pepper (or less, if you prefer)
1/8 cup granulated garlic
1 tablespoon paprika
1 tablespoon ground ancho chile pepper or ground chipotle chile pepper (optional)
1/2 tablespoon ground sage
1/2 tablespoon ground thyme
1/2 tablespoon ground oregano
2 tablespoons Tuscanini Extra-Virgin Olive Oil
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
salt, to taste
black pepper, to taste
1 cup wild rice
2 tablespoons Tuscanini Extra-Virgin Olive Oil
1 and 1/2 cups sweet potato cubes (1/2-inch pieces)
2 teaspoons brown sugar
4 cups kale or arugula, chopped
In a bowl, mix the salt, black pepper, granulated garlic, paprika, ancho chile pepper (it’s spicy, so omit or use less if you prefer), sage, thyme, and oregano.
Rub the chicken liberally with the herb rub, getting it under the skin too (you’ll have some herb rub left for other dishes; store it in an airtight container).
To cook in the smoker: Cook at 275 degrees Fahrenheit for two and a half to three hours. When the internal temperature reaches 170 degrees Fahrenheit, crank up the heat to 400 degrees Fahrenheit and cook for 30 more minutes to crisp up the skin. (This allows the chicken to absorb more smoke flavor.)
To cook in the oven: Cook at 350 degrees Fahrenheit for one and a half hours, until the internal temperature reaches 195 degrees Fahrenheit for dark meat and 165 degrees Fahrenheit for white meat.
In a jar, combine the olive oil, vinegar, maple syrup, mustard, garlic, salt, and pepper. Shake and set aside.
Cook the rice according to package instructions.
While it cooks, heat a frying pan over medium heat and add the olive oil. Add sweet potatoes and sauté for seven to eight minutes. Add brown sugar and cook until sweet potatoes are tender, another two to three minutes.
Transfer the cooked rice to a bowl. Add kale and sweet potatoes and mix while warm. Add the dressing and mix again.
Photography by Heather Winters
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Hi! Where can I buy ground ancho chile pepper or ground chipotle chile pepper? Thanks