Davis Estates Zephyr 5 Spice Chicken Thighs – Zephyr Pairing

The Davis Estates Zephyr 5 Spice Chicken Thighs recipe is created by our amazing culinary team to pair perfectly with our Davis Estates Zephyr and use the new Zephyr 5 Spice Rub. Order a bottle HERE  to try the pairing at home!

INGREDIENTS

Serves 4

For the Chicken

• 8 chicken thighs
• 2 tablespoons extra-virgin olive oil
• As needed Davis Estates Zephyr 5 Spice
• 2 tablespoons chopped parsley for garnish
• 1 lemon quartered

For the Dressing

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon pepper

For the Red Onions with Sumac

• 2 tablespoons olive oil
• 3 red onions, thinly sliced
• 2 tablespoons sumac
• 2 teaspoons ground cumin
• Salt and pepper to taste
• 2 tablespoons red wine vinegar

For the Saffron Rice

• Pinch of saffron threads
• 1 cup basmati rice
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, finely diced
• 1 garlic clove, minced
• 1 ½ cups chicken broth
• 1 bay leaf
• 1 small lime, zested
• Small pinch of salt

For the Chickpea Salad

• 2 cups grape or cherry tomatoes halved
• 2 cups English cucumber, seeded and diced
• 1 avocado, diced
• 1 can chickpeas drained and rinsed (15.5 ounces)
• ¾ cup red bell pepper diced
• ½ cup fresh parsley chopped
• ¼ cup mint, chiffonade
• ¼ cup red onion finely chopped
• ½ lemon juiced

For the Zephyr 5 Spice (in case you run out)

• 5 tablespoons sumac
• 1 tablespoon ground cumin
• 2 teaspoons cinnamon
• 2 teaspoons ground allspice

Instructions

Chicken

1. Preheat the oven to 400°.
2. In a 9 x 13 baking dish, drizzle the tops of the chicken thighs with the extra virgin olive oil and rub the oil all over the chicken thighs.
3. Sprinkle the Zephyr 5 Spice generously and evenly all around the chicken thighs.
4. Bake for 30-40 minutes or until the thickest part of the chicken thighs reach an internal temperature of 180-190 degrees.
5. Briefly broil if desired to further crisp up the skin, then let the chicken thighs rest for 10 minutes before serving. Garnish with chopped parsley and a wedge of lemon.

TIP: Chicken thighs only need to reach an internal temperature of 165 degrees, but they are more tender when cooked to a higher internal temperature.

Dressing

1. In a small bowl add olive oil, vinegar, cumin, salt, and pepper. Mix well to combine.
2. Refrigerate for at least one hour before serving.

Red onions with Sumac

1. In a large sauté pan over medium high heat add oil and onions. Cook, stirring often, until soft and just starting to brown.
2. Add in sumac, cumin, salt, and pepper and continue to cook for 2 to 3 minutes longer.
3. Add red wine vinegar and cook until vinegar evaporates.
4. Remove from heat and set aside to serve over or next to chicken.

Saffron Rice

1. In a small bowl place chicken broth and the pinch of saffron, allow to bloom while prepping rest of ingredients.
2. Put the rice in a fine mesh strainer and rinse with cold water until the water runs clear.
3. In a medium saucepan set over medium-high heat, add the olive oil, and diced onion. Cook, stirring, until the onion softens and turns translucent.
4. Add the minced garlic and stir for about 30 seconds. Stir in the rice.
5. Add the bloomed saffron chicken broth, salt, bay leaf and lime zest. Stir and bring to a boil. Once boiling, turn the heat to low and cover.
6. Cook until liquid is absorbed, about 15 to 20 minutes.
7. Turn the heat off. Leave the rice, covered and undisturbed, for 5 more minutes.
8. Remove the bay leaf, fluff rice with a fork and serve.

Chickpea Salad

1. In a medium bowl, combine tomatoes, cucumber, avocado, chickpeas, bell pepper, parsley, mint, red onion, and juice for half a lemon. Toss with chilled dressing.

Zephyr 5 Spice

1. Combine the above spices in a small bowl and stir to blend well.

Courtesy of Mark Caldwell, Executive Chef Davis Estates

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