This mild spice mixture is ideal for anyone who does not like things spicy hot.
Solar Spiced Chicken with Apples and Onions
(adapted for the Sun Oven from WW One Pot Cookbook)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon whole black peppercorns
2 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon olive oil
1/2 teaspoon salt
8 chicken thighs
2 granny smith apples, cored and cut into 3/4 inch wedges
1 onion, thinly sliced
Set Sun Oven out to preheat. Spray a baking pan with cooking spray.
Use a spice mill* to grind the mustard seeds, cumin seeds, and peppercorns into a large bowl. Stir in the garlic, ginger, oil, and salt. Use 1 tablespoon of the spice mixture to rub under the skin of each thigh. Arrange the thighs, skin side up, in the prepared pan. Add the apples and onion to the remaining mixture in the bowl; stir to coat. Scatter the apple onion mixture around the chicken. Cover the pan with a second baking pan and transfer to the Sun Oven. Cook until the juices run clear, 1 1/2 to 2 hours. Remove skin before serving. Serve over rice or couscous.
Makes 4 to 6 servings.
*If you don’t have a spice mill place the seeds and peppercorns in a large zip-lock plastic bag. Press out the air and seal the bag and use a meat mallet to crush the mixture.