Cuisse de poulet en croûte de cumin avec salsa de tomatillo grillé

Ingredients for Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa

• 8 bone-in, skin-on chicken thighs

• 60ml (60ml /60 ml) canola oil

• 60ml (30g /30 g) Cumin Crust Rub

• 7 large tomatillos, papery husks removed, and cut in half

• 1 jalapeño chilli, halved lengthwise and seeded

• 60ml (60ml /60 ml) fresh lime juice

• 1 cuillère à soupe d'huile d'olive

• 1/2 cup (20g /20 g) chopped fresh coriander

• Sel kasher

1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.

2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°—191°C (180°—190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the centre without heat, and place a drip pan in the centre. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.

3. To make the salsa, place the tomatillos and chilli over the direct-heat area of the grill. (You'll probably need a grill screen for the chilli or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chilli to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the coriander, and season with salt. You should have about 250g (475ml /500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)

4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 77°C (77°C), 10—15 minutes on each side.

5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.