One-tray pastrami-spiced chicken thighs with pickles
Serve with the sour cream mixture drizzled over the chicken or as a dipping sauce on the side.
Ingredients
1kg chicken thighs, skin-on, bone-in
½-¾ cup sweet butter pickles
Pastrami wet spice blend
3 tbsp brown sugar
1 tbsp sweet smoked paprika
1 tbsp coriander seeds, coarsely ground
1 tbsp brown mustard seeds, coarsely ground
1 tsp fennel seeds, coarsely ground
1 tsp cloves, coarsely ground
2 garlic cloves, crushed
1 tbsp honey mustard
2 tbsp olive oil (plus more for greasing the tray)
Dipping sauce
¼ cup pickling juice (from your jar of pickles)
¾ cup sour cream
1½ tbsp finely chopped chives
Method
1. Preheat the oven to 180C fan-forced (200C conventional).
2. Add the spice blend ingredients to a bowl and stir to combine. Drizzle some olive oil across the base of a roasting tray. Place the chicken pieces in a single layer, skin side up, and rub generously with the spice blend, coating the skin.
3. Cook for 45 minutes, or until the chicken has cooked through and the skin is crisp.
4. While the chicken is cooking, make the dipping sauce by combining the sour cream and pickle juice in a bowl. Season generously with salt and pepper and scatter over the chives.
5. Remove the chicken from the oven and scatter with the pickles. Serve with the sour cream dipping sauce.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Katrina Meynink is a cookbook author and Good Food recipe columnist.
