Once again, chicken proves its versatility with this zesty Asian-inspired entrée.Ingredients
8 large bone-in chicken thighs with skin
Sea salt and freshly ground black pepper
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp sweet or hot paprika
1/4 cup freshly squeezed lemon juice
2 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter, cut into small pieces
Preheat the oven to 400 F (200 C).
With a sharp knife, slash the thighs once or twice on each side. Place in a large bowl and season liberally with salt and pepper.
In a small bowl, mix the cinnamon, cumin, paprika, lemon juice, and oil. Add to the chicken and toss to coat.
Place the thighs in a single layer in a baking dish. Dot with the butter. Bake for 30 minutes, basting occasionally with the butter.
Turn on the broiler. Broil 4 to 6 inches (10 to 15 cm) from the heat until golden brown. Serve with the pan juices.
- Per serving.
- 2.3 g
- 0.6 g
- 31.3 g
- 32.3 g