n 1 tablespoon garlic powder
n 1 tablespoon onion powder
n 1 teaspoon cumin
n 1 teaspoon cinnamon
n 1 teaspoon sugar
n 1/2 teaspoon salt
n 1/2 teaspoon black pepper
n 8 chicken thighs
n 1 tablespoon oil
n 1 cup chopped green onions
n 4 cups fresh corn kernels (about 6 large ears)
n 1 large tomato, chopped
n 1 red bell pepper, chopped
Preheat oven to 375 degrees Fahrenheit.
Combine the first seven ingredients (garlic powder through black pepper). Rub on chicken thighs.
Heat oil in large ovenproof skillet. Add chicken and cook until browned, about 5 minutes per side. Transfer to a plate.
Combine onions, corn, tomato and bell pepper in a 13-by-9-inch pan. Place chicken on top of corn mixture. Cover and bake 15 minutes. Uncover and bake 15 more minutes. Serves 4.
Photo by Mark Boughton Photography/styling by Teresa Blackburn.