Get the most out of your cast iron skillet with these sweet and spicy chicken legs.
* 4 servings
- 1 tbsp. salt
- 1 tbsp. Tajín spice (optional)
- 8 chicken legs, bone-in, skin-on, rinsed and patted dry
- ¼ cup olive oil
- ½ cup apple cider vinegar
- ¼ cup barbecue sauce (I use Ray’s No Sugar Added Original)
- 1 7 oz. can chipotle peppers in adobo sauce
- ¼ Cholula hot sauce
- 2 cups low-sodium chicken stock
- Salt to taste
- Place a cast iron skillet over low heat. While skillet is heating, prepare chicken.
- Mix together salt and Tajín (if you’re using it) in a small bowl and rub evenly over dry chicken legs.
- Increase heat to medium-high and add olive oil.
- Sear chicken fattiest side down until golden brown, about 5 minutes.
- Deglaze skillet with vinegar and reduce heat to medium-low, letting the vinegar almost completely reduce, 3-5 minutes.
- Add barbecue sauce, chipotle peppers, hot sauce and chicken stock and bring to a simmer over medium heat.
- Cover and continue to simmer for 45 minutes, turning the chicken frequently to thoroughly coat it in sauce, until chicken is completely cooked and sauce is nappe.
- Season with salt and enjoy immediately or keep refrigerated for up to 3 days.
- 2 tbsp. unsalted butter
- 4 cups low-sodium canned sweet corn, kernels only
- ½ tsp. kosher salt
- 1 lime, juice and zest
- ¼ tsp. smoked paprika
- 1 tbsp. mayonnaise
- 2 tbsp. chopped green onions
- 2 tbsp. chopped cilantro
- 2 tbsp. queso fresco
- Melt butter in a medium-large skillet over medium-high heat, then add corn and sprinkle with salt.
- Cook, stirring frequently, for 10-15 minutes until the corn has slightly browned and begins to pop.
- Turn the heat down and add lime juice and zest and paprika.
- Let cool for 15 minutes, then fold in mayonnaise, green onions, cilantro and queso fresco.
Roasted Parsnips and Rutabagas
- 2 sprigs rosemary
- 4 leaves sage
- 4-6 parsnips, peeled, cut vertically
- 1 large rutabaga, peeled and cut into large dice
- 2 tbsp. olive oil
- 1 tbsp. melted unsalted butter
- 1 tbsp. balsamic vinegar
- 1 tsp. kosher salt
- 1 tsp. honey
- 1 tsp. black pepper
- Preheat oven to 400°F. Line a large sheet tray or casserole dish with parchment and place rosemary and sage on the bottom.
- In a large mixing bowl toss together parsnips, rutabaga, oil, butter, honey, vinegar and salt.
- Roast vegetables 10 minutes; stir, then rotate pans and roast 10-15 minutes longer until vegetables are tender and slightly charred. Remove from oven, drizzle with honey (optional) and top with pepper.