Middle Eastern Chicken Thighs
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
861 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Middle Eastern Chicken Thighs
Report
These Middle Eastern chicken thighs are spiced with cinnamon, cumin, turmeric, and cloves before being gently braised with onions and are on the table in 45 minutes. No time-consuming marinade. No fussy cooking heroics. Just an exceptionally likable and exotically spiced chicken that works perfectly on weeknights.
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Ingredients
For the Middle Eastern chicken thighs
- 1 1/2 tablespoons ghee clarified butter
- 1 medium onion thinly sliced (about 1 1/2 cups)
- 1 teaspoon cumin ground
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Turmeric ground
- 1/4 teaspoon cloves ground
- 1 to 1 1/4 pounds chicken thighs boneless, skinless; about 4
- sea salt pinch
- black pepper freshly ground
- 1/2 cup chicken broth store-bought or homemade chicken stock
For the garnish
- 3 to 4 cups cooked grains such as white rice, brown rice, quinoa or millet
- 1 to 2 tablespoons lemon juice or more to taste, fresh
- 1 teaspoon lemon preferably organic, finely grated zest
- 1/4 cup almonds hazelnuts, or pistachios, lightly toasted and coarsely chopped
- 1/4 cup parsley coarsely chopped, fresh
- 1/3 cup (1 2/3 oz) pomegranate seeds (optional but highly recommended)
Instructions
Make the Middle Eastern chicken thighs
- In a large skillet over medium heat, melt the ghee (clarified butter). Add the onion and cook until translucent, about 5 minutes.
- Sprinkle the onions with the cumin, cinnamon, turmeric, and cloves, and cook, stirring, until the spices are fragrant, about 1 minute.
- Season the chicken thighs with salt and pepper and tuck them among the onions in the skillet. Sear the thighs briefly, 1 to 2 minutes per side.
- Pour 1/2 cup broth or stock into the skillet and bring to a boil.
- Cover the skillet, reduce the heat to low, and simmer until the chicken thighs are golden and the meat registers 165°F (74°C) on an instant-read thermometer, about 20 minutes.
Assemble everything
- Heap the cooked grains onto a large platter or individual plates. Arrange the chicken on top and drizzle with the pan juices and lemon juice. If desired, season with salt, pepper, and/or lemon juice.
- Sprinkle the chicken and grains with the lemon zest, nuts, parsley, and pomegranate seeds, if using. Serve immediately.
Nutrition Information
Show Details
Serving
1serving
Calories
861kcal
(43%)
Carbohydrates
116g
(39%)
Protein
47g
(94%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
149mg
(50%)
Sodium
157mg
(7%)
Fiber
15g
(60%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 861 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 861kcal | 43% |
| Carbohydrates | 116g | 39% |
| Protein | 47g | 94% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 157mg | 7% |
| Fiber | 15g | 60% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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