• Mise en place
  
• Remove the cooking well and preheat the Nesco to 450 °F (232 °C). If you are using an outdoor grill, this would be the time you would get heat the grill.
  
• 6 chicken thighs
  Pat the chicken pieces dry. If you are using chicken legs, you will want to score them. Put the rack into the cooking well.
• 1 1/2 cup Plain Yogurt, 2 tablespoons curry powder, 1 tablespoon five-spice powder, 1/2 teaspoon hot sauce, 1 teaspoon dried cilantro leaves, 1 teaspoon dried red onion
  Mix the spices with the yogurt and let that stand for about 5 minutes so the flavors meld.
  
• Dip each piece of chicken in the sauce and ensure it is well coated.
  
• Let the pieces marinate in the refrigerator while the Nesco is heating up, about 20 to 30 minutes.
  
• Put the chicken pieces in the NESCO’s cooking well on the rack, then put the cooking well into the Nesco oven itself.
  
• Cook until the chicken is done and slightly browned about 40 minutes.
• If you use an air fryer with a rotisserie basket, put the chicken in the basket; otherwise, put the chicken on a rack, set it at 380 °F, and cook it for 20-25 minutes.
• For the outdoor grill, use indirect heat and cook the chicken for 20-25 minutes.
• Use an instant-read thermometer to check for doneness. The chicken is done when it reaches 160 °F (71 °C)

Herbed Rice

• 1 cup Rice, 1 teaspoon cilantro leaves, 1 teaspoon red onion, 2 cups water, 1 teaspoon Beef Base, 1 teaspoon unsalted butter
  Put the rice and dry spices in a bowl and set aside. Put the water into a 1-quart pan, add the beef base and butter, and bring it almost to a boil.
• Stir and add the rice, then reduce the heat and simmer, covered for about 20 minutes or until the water is all absorbed.