We discovered a great place to get specialty spices and interesting combinations. There’s an awesome website with all sorts of tips on how to season, and you can buy in large or small quantities. https://www.spicejungle.com
We tried a Hickory Sea Salt, because we are trying to duplicate the intense flavor for the jerkey we love most without having a smoker. It was out of this world. So the other night we tried it on baked chicken thighs.
{So about the 1500 mg of salt a day thing: we think by removing a lot of salt from the foods by making fresh, a little sprinkled on top won’t hurt.}
We like Chicken Thighs (4) with bones – they run $1.29 a lb, and are packed with flavor.
Combine a very small amount of Pappys, pepper, marjoram, Mrs Dash table blend, and Cajun spice – and for us, half a pinch of Hickory Sea Salt. Remove the skin and trim off the fat. Lightly rub the seasonings top and bottom. You don’t need much seasoning and the chicken is moist, so no oil. Bake at 350 for 12 minutes a side and up it to broil for a couple of minutes to brown the top (or just extend the cooking time if you don’t want to broil).
We served it with a kale, green cabbage, broccoli, Brussels sprouts, chicory, roasted pumpkin seeds and dried cranberry salad dressed in a light balsamic vinaigrette (Costco).
The nutritional piece.
Chicken: 2 thighs = 4oz / 200 cal, 8 g fat, 24 g protein
Salad with dressing: 6 oz / 130 cals, no fat, scant protein, and 4 generous tablespoons of dressing is 120 calories for Lite Newman’s Own Sun Dried Tomato dressing. If you prefer poppyseed, add another 140 calories for the dressing.
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