| 2 | lb | chicken thighs |
| 1 | tsp | ground ginger |
| 1 | tsp | ground chipotle pepper |
| 0.67 | tbsp | curry powder |
| 1 | tsp | paprika |
| 1 | tsp | garlic powder |
| 0.5 | tsp | ground coriander |
| 0.25 | tsp | ground cardamom |
| 0.12 | tsp | ground cloves |
| 0.25 | tsp | cayenne pepper |
| 0.5 | tsp | ground cumin |
| 0.8 | lb | tofu |
https://www.fifteenspatulas.com/crispy-spice-rubbed-chicken-thighs/
Preheat the oven to 400 degrees F.
Stir to combine the ginger, chipotle pepper, curry powder, paprika, garlic powder, coriander, cardamom, cloves, cayenne, cumin, and salt.
Trim the excess fat from the chicken thighs (any part that overhangs the main piece). Rub the chicken thighs all over with the spice rub.
Cut the tofu into cube and cover in the spice rub.
(Note: The following may take too long with the current number of DHers. It probably makes more sense to only fry or bake the chicken, not both.)
Heat an ovenproof skillet over medium heat and add enough olive oil to coat the bottom of the pan (about 2 tbsp). Cook the chicken thighs skin side down (in a single layer) for 10 minutes, until the skin gets crispy (and if the skin isn’t golden brown and crispy after 10 minutes, cook it for a few minutes longer).
Flip the chicken and cook for another 5 minutes, then transfer the skillet to the oven to cook for additional 10-15 minutes, until the chicken is cooked through and has reached an internal temperature of 180 degrees F. Serve and enjoy!
For the tofu, either fry it until golden brown or bake in a 400 degree oven, depending on whether you have more stoves or ovens available.