Tonight we got back into having a family dinner at home after being on holiday all last week in Kentucky. Paula chose the recipe from the July 2013 Cooking Light. It was called Spiced Chicken Thighs with Garlicky Rice. Not only was the meal easy to prepare but it was very tasty. Melt 1 tablespoon of butter in a saucepan over medium-high heat. Add 1 tablespoon of garlic and sauté 1 minute. Add the garlic to 1 cup of rice and 1 1/2 cups of water and 3/8 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until rice is tender and liquid is absorbed – or better yet, cook the rice in a rice cooker and just forget about it until it is done. Fluff rice and add to a serving bowl. Stir in parsley and black pepper before serving. Preheat broiler to high. Combine 2 tablespoons of brown sugar, 2 teaspoons of chili powder, 1/2 teaspoon of paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder and (if desired) 1/4 teaspoon of ground red pepper along with 3/8 teaspoon of salt. Sprinkle half of spice mixture over chicken. Place chicken on a foil-lined jelly-roll pan coated with cooking spray. Broil 6 minutes. Turn chicken over; sprinkle with remaining spice mixture, and broil another 6 minutes or until done. Remove chicken; reserve pan drippings. Let chicken stand 5 minutes. Spoon drippings over chicken; serve with rice. We ate this meal with a garden salad and it was incredible. Best of all, it was easy to make.