Southwest Dutch Oven by George Dumler

Author:George Dumler
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2014-03-01T16:00:00+00:00

Southwestern Baked Chicken

Makes 4 servings

1 (10-inch) Dutch oven

10–12 coals on bottom

12–14 coals on top

Additional coals for finishing

400 degrees

8 boneless, skinless chicken thighs

2 cups buttermilk

2 cups panko bread crumbs

1 teaspoon salt

1 teaspoon paprika

1 teaspoon seasoned salt

1/2 teaspoon freshly ground pepper

2 teaspoons chile powder

1 teaspoon cumin seeds, toasted and ground

1 teaspoon coriander seeds, toasted and ground

1/2 cup melted butter

Wash chicken in cold running water and pat dry. Place in a container and pour the buttermilk over the chicken to cover it. Refrigerate for at least 2 hours or overnight.

Thoroughly butter Dutch oven and set aside. In a small bowl, mix the bread crumbs with the spices to combine. Dip each chicken thigh in the bread crumb mixture to evenly coat and place in prepared Dutch oven.

Cover and bake, using 10–12 coals underneath the oven and 12–14 coals on the top, for about 45–50 minutes. Remove the lid and brush chicken with the butter. Increase oven temperature by heaping 10 more coals on the lid; bake for about 15 more minutes until the tops are crisp and browned and the chicken is tender. Five-Star Salsa or one of our other salsas complements this dish well.

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