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Spicy Cumin Chicken Thighs

January 19, 2016

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Great spicy chicken dish for a cold day! I watched Geoffrey Zakarian make his recipe of Filipino Adobo Chicken on the Food Network earlier this week. It looked delicious. When I went to make it I realized I had no habanero peppers so I decided to make my own version of his original recipe. This was so good I’m sticking to my updated version.

The onions are a little hot and spicy but Jeff and I love spicy things so it wasn’t too much for us. If you like less heat, start with 1/2 teaspoon Chile powder and 1/2 teaspoon Red pepper and add more to taste.


9 -12  bone-in, skin-on chicken thighs
1/2 cup low-sodium soy sauce
1/2 cup Apple Cider Vinegar
1/4 cup brown sugar
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon red pepper
1 tablespoon freshly ground black pepper
Olive oil (enough to slightly cover your Dutch oven and brown the thighs)
3 – 4 cups thinly sliced onions
3 cloves garlic, minced
2 bay leaves
1 cup fresh parsley, finely chopped (optional)
Lime Wedges

Wild Rice (cooked)


Combine the soy sauce, vinegar, sugar, black pepper, cumin, chili powder and red pepper in a bowl and whisk until sugar is dissolved.  Put the chicken and the marinade in a resealable plastic bag and marinate overnight in the refrigerator.

Remove the chicken from the bag and pat dry (reserve the marinade).

Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 10 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly browned, about 15 minutes. Add the remaining marinade to the Dutch oven along with 2-4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 30 – 40 minutes. Finish with the fresh parsley.

Serve over rice

Adapted from Geoffrey Zakarian’s Filipino Adobo Chicken recipe


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My first stab at making my own cookie recipe. I’ve already made them several times and are now one of Jeff’s favorites!


1/2 cup unsalted butter
1/2 cup coconut oil
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
2 cups quick or regular oats
2 cups flaked coconut
1 package (12 oz) white chocolate morsels
1 cup chopped pecans
1/2 – 1 cup finely chopped dried apricots


Crème the butter, coconut oil together
Add sugar and brown sugar, continue mixing.
Add eggs & vanilla. Beat till creamy and fully mixed.
Add flour, baking powder and baking soda, continue mixing.
Add oats, mix.
Add coconut, mix.
Add morsels, mix.
Add pecans, mix.
Add apricots, mix.

Drop rounded teaspoons of batter onto a greased cookie sheet. Bake at 350 for 12 minutes.

NOTES: Makes about 60. I baked mine for 12 minutes and the cookies were soft. If you like crunchy cookies, bake for longer than 12 minutes.


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