Ingredients
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4
-
-
2
-
2
-
2
-
3/4
-
1/4
-
-
1
-
2
-
-
-
-
-
Directions
Oven-Baked Chicken Thighs,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.,Made this tonight. The only changes were curry powder in lieu of turmeric. That and I basted the thighs with the juices a couple times. It was a hit with everybody. Easy, tasty recipe that smells terrific when cooking.,With all these spices, one would expect a burning tongue, but that is not what you get with this dish. While spicy, it is still very mild. Both hubby and I enjoyed it. It was VERY easy to prepare and the time in the oven was just right.
I recommend you use skin-on thighs. The browned and spiced skin is the best part of this dish. To keep all the spices, I sauteed some vegetables in the same pan used for the chicken. They were nicely coated in the spices which added another flavor layer to them. (I did add some garlic and a tad more oil for the veges.) I think it is fairly important to keep the ratio of spices equal to the number of chicken thighs. I followed the recipe exactly, and I think the ratio of spice to chicken was about right. Be aware that the chicken will brown much more than you are used to due to the spices, so keep an eye on the pan while browning the chicken. (Mine were quite dark, but not burned when done.) I was able to brown all 4 thighs easily in my 12 inch skillet. If your pan is smaller, you may need to brown the thighs in 2 batches to get the right crisp. Note: The second time I made this, I added the spices after browning, and it worked out well. I’ll be doing that from here on out, because browning in two batches is better without burned spices in the pan for the second batch.
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Steps
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1
Done
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In a Shallow Dish, Stir Together All Spices and 1 Teaspoon Salt. Coat Chicken Thighs With Spice Mix. |
|
2
Done
|
Warm the Oil in a Skillet and Pan-Fry Chicken Thighs, Making Sure Each Side Is Nicely Browned. |
|
3
Done
|
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. |
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4
Done
|
Serve With Basmati Rice or Couscous. |
