Food Recipes Spicy Chicken and Polenta 4.0 (1) 1 Review Shake up supper with this boldly-flavored meal. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Updated on October 10, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 45 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Chicken dinners can get a little tired. No longer, thanks to this delicious combination of spicy, bone-in chicken thighs with garlicky green beans and luxurious polenta. For a quick shortcut to flavor, you'll coat the chicken thighs with Berbere, which is a deeply flavorful spice mix from Ethiopia. Though the exact proportions vary, the mix generally includes chilies, garlic, paprika, and fenugreek, along with other common baking spices like ginger, coriander, and cinnamon. A few mint leaves on top help cool off the heat from the seasoning. Ingredients 8 6-ounce bone-in, skin-on chicken thighs 1 tablespoon plus 2 teaspoons berbere (such as McCormick) 1 ¾ teaspoon kosher salt, divided 2 tablespoons olive oil 1 large red onion, thinly sliced 2 cloves garlic, finely chopped 1 pound green beans, trimmed 4 cups low-sodium chicken broth, divided ¾ cup instant polenta Lime wedges, for serving Directions Preheat oven to 425°F. Season chicken with berbere and 1 ½ teaspoons salt; rub to coat. Heat oil in a large, oven-safe skillet over medium-high. Place 4 chicken thighs, skin side down, in skillet; cook, undisturbed, until skin is crisp, about 5 minutes. Flip thighs and cook for 5 minutes. Transfer to a plate. Repeat with remaining chicken. Add onion and garlic to skillet; cook over medium, stirring often, until softened, about 5 minutes. Stir in beans, 1 cup broth, and remaining ¼ teaspoon salt; bring to a boil. Return chicken to skillet, skin side up. Transfer skillet to oven and bake until a thermometer inserted in the thickest portion of chicken registers 165°F, about 15 minutes. Meanwhile, bring remaining 3 cups broth to a boil in a saucepan over high. Gradually whisk in polenta until smooth. Reduce heat to medium-low; cook, stirring constantly, until polenta thickens, about 5 minutes. Serve with chicken thighs, bean mixture, and lime wedges. Note Berbere, a popular Ethiopian spice blend, includes cinnamon, chiles, and ginger. Rate it Print Nutrition Facts (per serving) 523 Calories 17g Fat 36g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 523 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 192mg 64% Sodium 1117mg 49% Total Carbohydrate 36g 13% Dietary Fiber 8g 29% Total Sugars 7g Protein 50g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.