Tuesday, July 28, 2015

Indian-Spiced Roasted Chicken Thighs


After 10 days in the wilderness, using my oven was a treat. I love that this recipe is so hands-off, but the resulting dish is tasty and tender!

Ingredients
  • 6 chicken thighs
  • 4 cloves garlic, crushed
  • 1 t ground cardamom
  • 1 t ground paprika
  • 1/2 t ground ginger
  • 1/2 t ground coriander
  • 1 T ground cumin
  • 1 t ground turmeric
  • 3/4 t freshly ground sea salt
  • 3/4 t freshly ground black pepper
  • olive oil

Procedure
Place chicken thighs in a lidded container where they can lay flat in a single layer. Add the remaining ingredients and rub the spices into the meat. Drizzle with oil oil and cover the container. Refrigerate overnight.

Remove chicken from the refrigerator at least 30 minutes before you want to start cooking. Preheat the oven to 400 degrees F. Place chicken in a baking dish. Drizzle with more olive oil. Roast in the pre-heated oven for 40 minutes, or until chicken is browned and crisp and cooked through. Serve hot.

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