Oven-Baked Chicken Thighs |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Chicken thighs have been the real bread and butter of my diet since my second year of college, when I started having to cover my own grocery bills :) This has become my all-time favorite way to spice them. If I need a side dish, I usually chop up an onion, sautee it for 30 seconds in the pan, and toss the onion and a handful of cherry tomatoes on top of the thighs and bake everything together. Ingredients:
4 chicken thighs |
2 teaspoons ground cumin |
2 teaspoons paprika |
2 teaspoons ground turmeric |
3/4 teaspoon garlic powder (can go down to 1/2 - i looove garlic..) |
1/4 teaspoon cayenne pepper |
salt |
1 teaspoon ground cinnamon (optional) |
2 tablespoons olive oil (enough to coat the bottom of a skillet and a 9x5 baking dish) |
Directions:
1. In a shallow dish, stir together all spices and 1 teaspoon salt. Coat chicken thighs with spice mix.
2. Warm the oil in a skillet and pan-fry chicken thighs, making sure each side is nicely browned.
3. Transfer chicken thighs to a greased (butter or olive oil) 9x5 baking dish. If you have any remaining spice mix, feel free to sprinkle it over the thighs, as this will reduce to a nice gravy. Put in pre-heated oven at 375 for 45 minutes, or until juices run clear.
4. Serve with basmati rice or couscous.
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