Smoky Southwest Chicken Thighs with Charred Corn Poblano Gnocchi

Ingredients

• FOR THE SMOKY SPICE BLEND:
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons chili powder
• FOR THE CORN & POBLANO SAUCE:
• 4 corn on the cobs, charred and stripped from cob, 1 cup reserved
• 1 poblano, charred
• ½ white or yellow onion, skin on, charred
• 3 garlic cloves
• 1 teaspoon granulated sugar
• ½ cups sour cream or Mexican crema
• 1 cup chicken stock
• Diamond Crystal kosher salt and freshly cracked black pepper to taste
• FOR THE CHICKEN THIGHS:
• 5 bone-in skin-on chicken thighs
• Diamond Crystal kosher salt and freshly cracked black pepper to taste
• 1 teaspoon smoky spice blend
• FOR THE GNOCCHI:
• 16 ounces refrigerated or frozen gnocchi
• 1 tablespoon extra virgin olive oil
• 1 ½ cups prepared corn & poblano sauce
• 1 cup reserved charred corn kernels
• FOR SERVING:
• 1 lime, zest & juice
• 2 ounces queso fresco or Cotija cheese
• Cilantro, freshly chopped
• 1 pinch prepared smoky spice blend

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