Return to This Week’s Menu
Spiced Chicken Thighs
Serves 4 | Prep Time: 10 minutes | Cook Time: 15 min (depending on thickness of your chicken)
Simple and flavorful. Serve with a giant green salad.
Ingredients
- 1 tablespoons cumin seeds
- 1 tablespoons coriander seeds
- 1 tablespoons fennel seeds
- 1 tablespoons black peppercorns
- 1 tablespoon smoked paprika
- 2 teaspoons turmeric
- Kosher salt to taste
- 4 chicken thighs (I like skin on, but choose the cut you like most)
- 1 tablespoon fresh picked thyme, roughly chopped
- 3 cloves garlic, micro planned
- Zest and juice of 1 lemon
- 3 tablespoons (45g) extra virgin olive oil
Chef Tips
Double the spice mixture and keep this on hand to spice up your meals in no time.
Preparation
Step 1
Toast cumin, coriander, fennel and black pepper in a dry skillet over medium-high heat for 2-3 minute. Shake occasionally to prevent any burning. Set aside to cool. Grind in a spice grinder. Mix in the smoke paprika and turmeric. Reserve half of the spice mixture and put away in an air tight container. Add the rest in a large bowl along with the thyme, garlic and lemon.
Step 2
Season chicken evenly with salt and place in the bowl. Rub the spice mixture all over. Allow to sit for 10 minutes. Definitely can be done the night before.
Step 3
Preheat a grill pan or cast iron skillet over medium heat. Cook on one side for about 6-8 minutes or until golden brown. Flip and repeat on the other side until cooked through. If you need, place in a 375F oven to finish cooking through. Set aside to rest.
