Sheet-pan Chicken with "meat spice"

It's all about the rub

It’s hard to believe that in just two weeks, I’ll have 15 people in my house filming our new show “Let Frankie Cook”. Even with all the work leading up to filming, it never feels real until boxes start arriving at the door from everyone in the production. Things everyone needs, but doesn’t want to travel with; towels, cutting boards, cleaning supplies, aprons, extra pots and pans. They’ve been arriving, and so now I feel what’s coming. I’ll most likely give you all a behind the scenes look. After ten years working with Tastemade, this one feels different as they were just acquired and now have even more energy than ever before.

Frankie, what does this have to do with the weekly recipe I signed up for? Well, everything! You see I’ve had a few crazy weeks in the kitchen working on new recipes, which I obviously can’t put here yet, and so I needed a quick dinner after all the testing. What I came up with is all based around “Meat Spice”. A mysterious blend that I received from Turkey, something we will use in the show, and something I feel is fair game to share with all of you ahead of time. For a year, I’ve used this spice on burgers, fish, and I’ll be honest, just straight off a spoon. It reminds me of the killer Mad-Chili Cheeseburger, I had in Santa Fe last spring. So with the spice running out, and a refill nearly impossible to procure - I set out to reverse engineer it. The meat spice sits somewhere between a sweet bbq rub and za’atar. I wish I could take full credit, but the actual mixing and balancing of the spices was done by my new, totally overqualified to work with me, culinary producer. I think she nailed it.

so thank Lish, when this becomes the spice of the summer for you!

Meat Spice

1/2 teaspoon coriander seed, ground

1 teaspoon dried thyme

1 teaspoon dried oregano

2 teaspoons sugar

1 1/2 tablespoon sweet paprika

2 teaspoon garlic powder

1 teaspoon Aleppo pepper

1/2 teaspoon sumac

In a mortar using a pestle, grind the coriander seed until fine. Add the thyme and oregano and grind until fine. Add the sugar, paprika, garlic, Aleppo and sumac. Mix together using the pestle until fully combined.

Sheet-pan Chicken dinner

1 pound chicken thighs, bone in, skin on

1 pound chicken drumsticks, bone it, skin on

1 red onion, medium slices

2 bunches broccolini

2 tablespoons extra virgin olive oil

kosher salt

2 tablespoons “meat spice”

steps

Preheat your oven to 375º with a rack in the middle.

in a medium mixing bowl, combine the broccolini, onions, olive oil, and a little salt, mix well to coat everything, then distribute this mixture all over the sheet tray lined with parchment paper.

Place the chicken pieces skin side down. Salt and spice the bottom of the chicken, then flip over, salt and spice the skin side.

roast in the oven for 25-35 minutes, or until an instant read thermometer reads 165º at the center of the thigh meat.