Green-Chile Chicken Thighs With Arugula Salad

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2 tablespoons unsalted butter

3 tablespoons New Mexican Hatch green-chile powder or other mild green-chile powder

1 teaspoon ground coriander

1 teaspoon dried oregano, preferably Mexican

Salt and freshly ground pepper

12 chicken thighs on the bone, trimmed of excess skin

2 tablespoons coarsely chopped flat-leaf parsley

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1/4 pound baby arugula

2 tablespoons cilantro leaves

1/2 pound queso fresco or farmer cheese, crumbled (2 cups)

Creamy Grits

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